FISH MOLEY

Serves 6 Preparation Time 45 minutes
Ingredients

1 kg good fleshy fish sliced thickly
3 big onions sliced finely
8 to 10 green chilies sliced lengthwise
2 teaspoons ginger garlic paste
1cup thick coconut milk
1 teaspoon tumeric powder
3 tablespoons oil
Salt to taste

Wash the fish well and rub all over with the turmeric powder. Lightly fry the fish. When slightly cool place in a shallow pan and add all the other ingredients to it. Shake the pan so that all the pieces of fish get covered well. Cook on medium heat till the gravy thickens.
Serve with rice and papads

STEAM ROLLER CHICKEN

The Steamroller Chicken is also another Colonial Dish, which got its name only because the pieces of chicken used in its preparation would be cut lengthwise and then flattened with a cleaver or Rolling Pin. The Chicken eventually looked as if it was flattened by a heavy object such as a “Steam Roller or Road Roller”.

Serves 6
Preparation Time 1 hour
Ingredients

2 chickens each jointed into 4 pieces so as to get a total of 8 pieces
4 teaspoons pepper powder
Salt to taste
3 tablespoons butter
3 tablespoons oil
5 tablespoons lime juice or vinegar
3 tablespoons corn flour

Wash the chicken well. Beat each piece with a large knife or cleaver and then flatten with a rolling pin. Marinate the flattened chicken with the pepper powder, salt and lime juice / vinegar and keep aside for one hour.
Mix in the corn flour and one tablespoon butter. Heat a little oil in a nonstick pan and fry each chicken piece separately on medium heat till tender. When all the pieces are fried put them all back in the pan, add 2 tablespoons butter and sauté the chicken for about 5 minutes on low heat. Serve with rice or bread.
(Alternately the chicken can be baked in an oven using the same recipe)

SPICY CHICKEN WINGS

Serves: 6
Time required: 1 hour 45 minutes including marinating and frying time

10 pieces chicken wings
2 teaspoons ginger garlic paste
2 tablespoons onion paste
2 teaspoons red chilly powder
1 tablespoon vinegar
2 tablespoons lemon juice
1 teaspoon all spice powder
Salt to taste
2 eggs beaten
3 tablespoons bread crumbs
3 tablespoons oil

1. Cut the wing tips and remove the thin bone. Pull the flesh to one end of the thick bone and wash well.

2. Marinate the chicken wings with the ginger garlic paste, red chilly powder, onion paste, vinegar, lemon juice, all spice powder, beaten egg, oil and salt and keep aside for 1 hour.

3. Coat each chicken wing with breadcrumbs.

4. Place the chicken wings in a greased baking tray and cook in a moderate oven till golden brown.

4 Serve with tomato sauce and Onion Rings

DAK BUNGALOW MEAT CURRY

The Dak Bungalow Curry was another famous dish during Colonial times. It was prepared with either meat or chicken and served with rice and vegetables or bread to the British Officers when they stayed at the various Dak Bungalows, while on official trips around the country. The recipe for preparing this dish varied with each cook at the Dak Bungalows depending on the availability of ingredients in a particular place during the war.

DAK BUNGALOW MEAT CURRY
Serves 6
Preparation Time 45 minutes

½ kg mutton or beef cut into medium size pieces
1 teaspoon spice powder or garam masala powder
3 teaspoons chopped garlic
1 teaspoon chilly powder
3 onions sliced
salt to taste
3 green chillies
½ teaspoon tumeric powder
½ teaspoon pepper powder
2 tablespoons oil
1 tablespoon lime juice
½ cup milk or curds (optional)

Wash the meat well. Add all the ingredients mentioned above to it and marinate for about 1 hour in a suitable pan. Place the pan on medium heat and cook closed for about 5 to 6 minutes. Lower the heat, add enough water and then simmer for about 40 to 45 minutes till the meat is cooked and the gravy is thick.
Serve with steamed white rice or Bread

This recipe is featured in my Cookery Book FLAVOURS OF THE PAST