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

July 6, 2009

ANGLO-INDIAN MEAT DRY FRY

½ kg beef or mutton cut into medium pieces 1 big tomato chopped 2 large onions sliced finely 2 green […]

½ kg beef or mutton cut into medium pieces
1 big tomato chopped
2 large onions sliced finely
2 green chillies sliced lengthwise
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoons oil
1 teaspoon chillie powder
½ teaspoon turmeric powder
Salt to taste

Wash the meat and cook it together with the tomato, turmeric and salt Let a little soup remain. Add the chillie powder, green chilies, sliced onions and ginger and garlic paste and cook on low heat till the soup dries up. Add the oil and keep on frying on low heat till the meat turns brown.

Note: To obtain the old authentic Anglo-Indian taste for all these recipes, use freshly ground ginger and garlic paste. The bottled paste has more vinegar and preservatives which detract from the actual taste.

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Article written by Bridget White-Kumar
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