ANGLO-INDIAN PORK VINDALOO

Pork Vindaloo Victoria Hotel

ANGLO-INDIAN PORK VINDALOO

(Pieces of tender Pork cooked in a spicy, tangy sauce – the original Anglo-Indian Delicacy, a legacy of the Portuguese in India)

Serves 6

Ingredients

1 kg pork belly or round cut into medium pieces with some fat and lard

3 big onions chopped finely

2 pieces of cinamon about an inch long

2 teaspoons cumin powder

½ teaspoon turmeric powder

1 teaspoon mustard powder or paste

2 teaspoons slightly hot chillie powder

1 teaspoon chillie powder for colour

1 teaspoon pepper powder

3 teaspoons ginger garlic paste

1 teaspoon sugar

½ cup tomato puree

½ cup vinegar

3 tablespoons oil

Salt to taste

Boil the pork in a little water with a pinch of turmeric and a little salt till tender. Remove and keep aside.

Make a paste of the cumin powder, turmeric powder, mustard powder, both chillie powder, pepper powder and sugar with a little water.

Heat oil in a suitable pan and fry the cinamon and onions till almost brown. Add the ginger garlic paste and fry for a few minutes.

Now add the mixed paste and sauté for about 2 or 3 minutes till the oil separates from the mixture.

Mix in the tomato puree and the vinegar and fry for a minute or two

Now add the boiled pork along with the remaining soup and and simmer on low heat for about 8 to 10 minutes till the pork draws in the flavours.

Remove from heat and let it stand for about 15 minutes before serving.

Garnish with 2or 3 slit green chillies only

Serve hot with rice or bread.

 

PEPPER PORK SPARE RIBS

PEPPER PORK SPARE RIBS

Serves 6     Preparation Time approx 1 hour

pork chops 2

Ingredients

1 kg Pork Spare Ribs

1 teaspoon chopped ginger

1 teaspoon chopped garlic

2 tablespoons vinegar

2 large onions sliced fine

2 or 3 green chilies sliced lengthwise

3 tablespoons oil

2 teaspoons pepper powder

1/2 teaspoon red chillie powder

Salt to taste

Wash the Spare Ribs and marinate them with the pepper powder, red chillie powder, vinegar and salt for about 30 minutes. Heat oil in a large pan and sauté the onions and green chilies for a few minutes. Add the chopped ginger and garlic and fry for about 3 minutes. Now add the marinated chops and mix well.  Add sufficient water and cook till the spare ribs are tender and soft and the gravy dries up.  Garnish with onion rings.

DEVIL PORK CURRY

1 kg Pork (less fat) cut into medium size pieces

2 tablespoons vinegar

1 tablespoon Worcester sauce or Soya Sauce

2 tablespoons Tomato sauce

3 tablespoons oil

3 large onions sliced

2 tablespoons chopped garlic

2 tablespoons chopped ginger

8 to 10 Curry Leaves

1 tablespoon sugar

1 teaspoon fenugreek seeds powder (Methi)

1 teaspoon mustard powder or paste

2 pieces cinnamon

3 cloves

3 teaspoons chillie powder

1 teaspoon turmeric powder

Salt to taste

3 tablespoons oil

Marinate the pork with the Vinegar, Worcester / Soya Sauce, Tomato Sauce, sugar and salt for about 1 hour. Heat oil in a pressure Cooker or pan and sauté the onions, curry leaves, chopped ginger, chopped garlic, cinnamon and cloves till light brown. Add the marinated pork, chillie powder, turmeric powder, fenugreek powder, mustard and mix well. Simmer for a few minutes till the meat becomes firm. Add sufficient water and pressure cook for about 15 to 20 minutes till the pork is cooked. Open the pressure cooker and simmer till the gravy is thick. Serve with Rice, Bread or Chappatis.

ANGLO-INDIAN COOKERY BOOKS

ANGLO-INDIAN COOKERY BOOKS

1.THE BEST OF ANGLO-INDIAN CUISINE – A LEGACY is a unique collection of easy- to- follow Recipes of traditional as well as every day Anglo-Indian dishes, ranging from soups, fries, curries, rice dishes, Christmas treats etc., picking up plenty of hybrids along the way, including popular favourites like the different types of Pepper water, Ball Curry, Coconut Rice, Devil chutney etc A few home brewed wines are also included to round off the extensive flavours and tastes.

2.FLAVOURS OF THE PAST features recipes of popular and well-loved dishes of Colonial times, such as Grandma’s Country Captain Chicken, Railway Mutton Curry, Madras Pork Curry. Dak Bungalow Curry, Stuffed Snake Coy Curry, Guava Cheese, Peanut Fudge, etc, which are sure to bring back nostalgic memories.

3.ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection

4.THE ANGLO-INDIAN FESTIVE HAMPER is a collection of popular Anglo-Indian festive treats, such as Cakes, Sweets, Christmas goodies, Puddings, Sandwiches, Preserves, Home-made Wines, etc, etc. The repertoire is rich and quite vast and takes you on a sentimental and nostalgic trip of old forgotten delicacies. These mouth watering concoctions are a mix of both ‘European’ and ‘Indian’, thus making it a veritable “Anglo-Indian” Festive Hamper. The easy-to-follow directions make the preparation of these old, popular, mouth watering goodies, simple, enjoyable and problem-free.

5. A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES is a practical and easy guide to delectable cooking. The clear step-by-step instructions describe the preparation of a variety of easy to prepare Anglo-Indian Roasts, Casseroles and Bakes such as Shepherd’s Pie, Washerman’s Pie, Roast Chicken, Macaroni and Mince, etc. A few Vegetarian Bakes and casserole dishes are also featured.

6. THE ANGLO-INDIAN SNACK BOX , is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food. The repertoire covers a variety of vegetarian as well as non- vegetarian snacks which includes savouries, sandwiches, wraps, rolls, pastries, sweets etc and can easily be prepared from ingredients commonly available at home.

Price per book : India : Rs 130.00, UK GBP 5.00, USA $10.00, Canada $10.00, Australia $10.00, UAE Rs 300.00

For Copies contact : Bridget Kumar Phone: (Bangalore) +919845571254 / (0091)8025504137 / Email: bidkumar@gmail.com

Pork Mince Curry Puffs

For the Dough:

250 grams refined flour or Maida

50 grams butter,

½ teaspoon baking powder

1 teaspoon salt

1/2 kg oil for frying.

For the Filling:

½ kg Pork Mince or Boneless Pork without fat cut into tiny pieces

2 teaspoons chilly powder

2 medium size onions (chopped)

2 teaspoons chopped coriander leaves

Salt to taste

½  teaspoon ginger paste

½  teaspoon garlic paste

2 green chillies chopped

 Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.

Heat 1 tablespoon oil in a pan and sauté the onions lightly. Add the Pork Mince / pieces of pork, chillie powder, ginger paste, garlic paste, coriander leaves, green chillies and salt. Stir well. Add a little water and cook on low heat till the pork is cooked and all the water dries up. Remove and keep aside to cool.

Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little of the cooked mixture on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and chicken is used up.

Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one     (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot

Fried Pork Loin Strips

Serves 6     

Preparation Time 45 minutes

Ingredients

1 kg boneless Pork Loin cut into long thin slices

½ cup flour or maida

Salt to taste

1 tablespoon butter

2 tablespoons oil

2 tablespoons vinegar

2 teaspoons pepper powder

Marinate the Pork strips with the vinegar, flour, salt, pepper and butter and set aside for about one hour. Heat oil in a pan and simmer the pork strips turning over occasionally till tender and well browned all over. Add some water while cooking if required. Serve as a side dish with other curries and rice.

DEVILLED PORK CHOPS

1 kg Pork Chops                                           

4 green chilies ground to a paste

2 teaspoons lime juice                                  

1 teaspoon mustard powder

3 tablespoons Worcestershire / Soya sauce  

1 teaspoon chillie powder

1 teaspoon Coriander powder                      

 Salt to taste

2 tablespoons oil                                            

1 teaspoon peppercorns

3 onions sliced finely                                     

2 tablespoons vinegar

3 Potatoes boiled and cut into halves

Marinate the chops with all the above ingredients except the oil and onions for about one hour.  Heat oil in a suitable pan and fry the onions till golden brown.  Add the pork chops and mix well. Cook on high heat for about 5 minutes stirring occasionally. Add 2 cups water and simmer on low heat till the chops are tender and the gravy is thick. Add the Potatoes and mix once. Serve with Rice or bread