Anglo-Indian Cuisine | Colonial cousins

Anglo-Indian Cuisine | Colonial cousins

Yellow Coconut Rice

Serves 6

Ingredients

4 cups coconut milk

2 cups basmati rice

1/2 tsp turmeric powder or a few strands of saffron

Salt to taste

4 tbsp butter or ghee (clarified butter)

3 pieces each of cloves, cardamoms and 1-inch cinnamon

Method

Heat ghee in a large vessel or rice cooker and fry the spices for a few minutes. Add the washed rice, salt, turmeric/saffron and coconut milk, and cook till the rice is done. Served with mince ball curry or Devil Chutney.

Mince Ball Kofta Curry

Serves 6

Ingredients

For the curry

3 large onions, chopped

3 tsp chilli powder

1-1/2 tsp coriander powder

3 tsp ginger-garlic paste

3 big tomatoes, puréed

1/2 cup ground coconut paste

1 tsp spice powder or garam masala

Salt to taste

3 tbsp oil

1 tsp coriander leaves, chopped finely, for garnishing

1/2 tsp turmeric powder

For the ‘koftas’

1/2 kg minced meat

1/2 tsp spice powder or garam masala

1 tsp ginger-garlic paste

2 green chillies, chopped

A small bunch of coriander leaves, chopped finely

Salt to taste

1/2 tsp turmeric powder

Method

Heat oil in a large pan and fry the onions till golden brown. Add the ginger-garlic paste and fry for some time. Now add the chilli powder, coriander powder, garam masala powder, turmeric powder and coconut paste and fry for a few minutes till the oil separates from the mixture. Now add the tomato purée and salt, and simmer for some time. Add sufficient water and bring to boil.

Meanwhile, to make the koftas, mix the spice powder, salt, chopped green chillies, turmeric powder, ginger-garlic paste and coriander leaves with the mince and make small balls. When the curry is boiling slowly drop in the meat balls carefully one by one. Simmer on low heat for 20 minutes till the koftas are cooked and the gravy is not too thick. Garnish with coriander leaves. Serve hot with coconut rice and Devil Chutney.

Recipes courtesy Bridget White-Kumar, author and blogger.

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