STUFFED SERPENT GOURD OR SNAKE GOURD CURRY
This is a typical Anglo-Indian dish, where ground seasoned beef or lamb / mutton is stuffed in hallowed out segements of serpent gourd, then simmered in a slightly spiced gravy sauce. It goes well with either white steamed rice or ant flavoured rice. Tastes yummy
1 kg beef or mutton mince
1 medium sized snake gourd ( scrape it slightly)
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
2 teaspoons ginger garlic paste
3 teaspoons chilly powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon tumeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil.
Wash the snake gourd, remove the inside and cut into 2 inch pieces. Marinate the mince with a teaspoon of chilly powder, tumeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chilly powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil. Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out. Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked. Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.
ANGLO-INDIAN STYLE MUTTON DO-PIAZA also known as Double Onions Mutton Curry or Twice the Onions Curry
Dopiaza Mutton or Chicken Dishes were very popular in Anglo-Indian homes in Calcutta and across Bengal. Do Piaza when translated literally means “two onions,”. This means that the Do Piaza Curry is prepared with almost double the quantity of onions as compared to a normal Meat or chicken curry. In a Dopiaza Curry, half the quantity of the onions are added raw while cooking the curry and the remaining onions are fried and added to the dish at the end. The prominent flavour of onions gives a slight sweet taste to the curry.
Serves 6 Time required: 1 hour
½ kg Mutton
4 large onions sliced
1 large tomato chopped
2 bay leaves
2 teaspoon chillie powder
1 teaspoon ginger garlic paste
1 teaspoons coriander powder
1 teaspoon all spice powder or garam masala powder
2 tablespoons lime juice
Salt to taste
3 tablespoons oil
2 green chillies sliced
2 one pieces of cinnamon
2 tablespoon curds / yoghurt
Marinate the mutton with chillie powder, ginger garlic paste, coriander powder, spice powder / garam masala powder and salt and keep aside for 1 hour.
Heat the oil in a suitable pan or pressure cooker and sauté half of the onions till golden brown. Remove and keep aside.
In the same pan add the marinated meat along with the bay leaves, green chillies, cloves, cinnamon and cardamom. Fry on low heat for about 5 minutes. Add the remaining sliced onions, chopped tomato, curds and mix well. Simmer for about 5 minutes. Now add 2 glasses of water and mix well. Cook covered on low heat for 1 hour (or pressure cook for 15 minutes) till the mutton is tender and the gravy is quite thick. Now add the fried onions and mix once. Remove from heat.
Garnish with Chopped Coriander leaves if dersired. Serve with Rice or chapattis.
Note: Beef or Chicken can also be used instead.
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