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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, January 15, 2013

FISH PADDA / FISH PICKLE - ANGLO-INDIAN FISH PICKLE

    















                                   
Fish Padda is also known as Fish Pickle. Fish Padda is an old Anglo-Indian favourite that was prepared in most Anglo-Indian Homes in the olden days.
Ingredients

500 grams sardines or small mackerels or any other small fish cut into fairly big pieces
3 tablespoons chopped garlic
2 tablespoons chopped ginger
3 tablespoons chillie powder
1 teaspoon garlic paste
1 tablespoon cumin powder
½ teaspoon turmeric powder
1 teaspoon mustard powder
2 teacups vinegar
20 or 25 curry leaves
½ liter oil Sesame oil or mustard oil
Salt to taste

Marinate the fish with turmeric powder & salt for half an hour. Fry the fish lightly in either sesame oil or mustard oil, for 5-8 minutes. It should only be slightly crisp. Remove & keep aside.

In the same oil add the curry leaves, chopped ginger and garlic and fry for a few minutes. Mix in the garlic paste, chillie powder, cumin powder, mustard powder and salt and fry with a little vinegar till the oil seperates from the mixtures and gives out a nice aroma. Add the rest of the vinegar and the fried fish and mix well . Simmer for 2 more minutes then take down.

Cool and store in bottles. This pickle will last for about 6 months.

Note; Instead of fresh fish, Salt fish can be used instead.

Sunday, January 13, 2013

GRANDMA'S COUNTRY CAPTAIN CHICKEN

Grandma’s Country Captain Chicken was a very popular dish during Colonial British times. In those days, well-fed, home grown country chickens were used in its preparation. The chickens were cooked with freshly ground ingredients over a firewood oven for hours to bring out its rich and delicious taste. This dish presumably got its name from an old Grandma who prepared this special dish for her favourite grandson, a Captain in the British Army! Another explanation is that this particular chicken dish was first prepared by a Captain on a Country Boat! Whatever the origins, it was a very popular and tasty dish that is still cooked even today in many Anglo-Indian Homes.


Grandma’s Country Captain Chicken
Serves 6   Preparation Time 30 minutes
Ingredients:
1 kg chicken cut into medium size pieces     
3 large onions sliced finely
2 teaspoons chillie powder
1 teaspoon turmeric powder
2 tablespoons oil
Salt to taste
2 teaspoons garlic paste
2 small sticks cinnamon
4 cloves
2 cardamoms
6 or 8 whole pepper corns                              
2 Dry Red Chillies broken into bits
Heat oil in a pan and fry the onions cinnamon, cloves, cardamom, red chillie and pepper corns lightly. Add the chicken, mix in the garlic paste and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, and salt. Mix well and stir fry for a few minutes. Add ½ cup of water and cook till the chicken is tender and the gravy is quite thick.
Note: This recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious County Captain Fry or a cold meat curry if desired.