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

May 5, 2008

PULI FRY OR TANGY MEAT FRY (Meat cooked with Tamarind)

Serves 6     Preparation Time 45 minutes   ½ kg mutton or beef cut into medium size pieces      2 big onions […]

Serves 6    

Preparation Time 45 minutes

 

½ kg mutton or beef cut into medium size pieces     

2 big onions sliced                            

½  teaspoon coriander powder         

4 red chilies broken into bits             

2 teaspoons chilly powder

1teaspoon ginger garlic paste           

Salt to taste         

2 tablespoons oil                                

½ cup thick tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt, coriander powder and the chilly powder. Heat oil in a pan and fry the onions till golden brown.  Add the meat and mix well.  Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is done.  Add the thick tamarind juice and mix well. Keep frying till the gravy is thick and dark brown

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Article written by Bridget White-Kumar
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