Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

April 27, 2010

TROTTERS CURRY

8-Trotters (mutton or pork) preferably the front ones 1teaspoon ginger paste 1 teaspoon garlic paste 2 pieces cinnamon (about ½ […]

8-Trotters (mutton or pork) preferably the front ones
1teaspoon ginger paste
1 teaspoon garlic paste
2 pieces cinnamon (about ½ inch each)
3 cloves
2-large tomatoes chopped
2-teaspoons chillie powder
2-large onions chopped
1-teaspoon coriander powder
½ teaspoon turmeric powder
3-tablespoons oil
Salt to taste
2 tablespoons coriander leaves chopped.
Heat oil in a pressure cooker and lightly sauté the onions, cinnamon and cloves. Add the trotters, turmeric powder, chillie powder, tomato, coriander powder and salt and mix well. Add sufficient water and pressure cook first on high heat then on low heat for half an hour till the trotters are well cooked. Garnish with chopped coriander leaves. Serve hot with rice or bread or haveit with chapattis, dosas or Hoppers.

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Article written by Bridget White-Kumar
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