Serves 6 Preparation Time 45 minutes
1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed
2 tablespoons oil
Wash the fish well and lightly fry in a little oil till the pieces become firm. Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick.
(Slices of Shark fish can also be used in this recipe to make Shark Fish Vindaloo. However the pieces need not be fried before hand since shark meat is already firm)
Simple Anglo-Indian Recipes by Bridget White-Kumar. Lip smacking recipes of popular and traditional everyday Anglo-Indian Food. Old forgotten dishes now revived to suit present day tastes and palates.
ANGLO-INDIAN FISH VINDALOO
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
GUAVA CHEESE
GUAVA CHEESE
6 ripe guavas preferably the pink variety
¾ cup sugar
50 grams unsalted butter
½ teaspoon vanilla essenceA drop of cochineal colouring
Wash and cut the guavas into quarters and boil them well in a little water till nice and soft. Mash well. Strain through a thin cloth and throw away the skin and seeds. Boil the strained thick juice with the sugar and keep on stirring till the mixture turns slightly thick. Add the butter, vanilla essence and cochineal. Simmer till nice and thick. Pour onto a buttered plate. Cut into squares when cold.
6 ripe guavas preferably the pink variety
¾ cup sugar
50 grams unsalted butter
½ teaspoon vanilla essenceA drop of cochineal colouring
Wash and cut the guavas into quarters and boil them well in a little water till nice and soft. Mash well. Strain through a thin cloth and throw away the skin and seeds. Boil the strained thick juice with the sugar and keep on stirring till the mixture turns slightly thick. Add the butter, vanilla essence and cochineal. Simmer till nice and thick. Pour onto a buttered plate. Cut into squares when cold.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
CHEESE BALLS
CHEESE BALLS
200 grams flour
1 cup milk
3 eggs beaten well
½ teaspoon salt
100 grams grated cheese
50 grams butter
½ teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon baking powder
Oil for frying
Mix all the ingredients (except the oil) together to form a soft dough. Heat oil in a pan till smoky. Make small balls (the size of large gooseberries) and drop them into the hot oil. Fry till crispy and golden brown. Drain and remove. Serve hot with mint chutney or tomato sauce.
200 grams flour
1 cup milk
3 eggs beaten well
½ teaspoon salt
100 grams grated cheese
50 grams butter
½ teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon baking powder
Oil for frying
Mix all the ingredients (except the oil) together to form a soft dough. Heat oil in a pan till smoky. Make small balls (the size of large gooseberries) and drop them into the hot oil. Fry till crispy and golden brown. Drain and remove. Serve hot with mint chutney or tomato sauce.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
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