June 16, 2017

Gather your spoons and forks, and tuck in to an Anglo-Indian feast with Marcelle Symss. 


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Mulligatawny Soup - a flavourful spicy broth, the name originates from Tamil words milaguand thani, meaning 'pepper water'. It is based on chicken (or other meat) stock, while vegetarian versions are cooked in vegetable stock with lentils, tomatoes, apples and carrots.

What you need:

  1. Chicken (boneless) cut into medium sized pieces - 1/2 kg
  2. Chilli powder - 1/2 tsp
  3. Pepper powder - 2 tsp 
  4. Cumin powder - 1 tsp
  5. Coriander powder - 1 tsp
  6. Crushed garlic - 1 tbsp 
  7. Onions, sliced fine - 2
  8. Thick coconut milk extract - 1 cup 
  9. Vinegar - 1 tbsp
  10. Cinnamon - 2 pieces
  11. Chopped fresh Coriander for garnishing - 1 tbsp
  12. Salt to taste

What to do:

  1. Cook the chicken and all the ingredients with 7 or 8 cups of water in a large vessel on high heat. 
  2. When it starts to boil, lower the heat and simmer for at least 45 minutes till the soup thickens.
  3. Garnish with coriander leaves
  4. Serve hot with bread

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Coconut Rice and Ball Curry, served with Devil Chutney - a staple in Anglo Indian cuisine, the slightly sweet coconut rice and the spicy ball curry (also called Bad Word Curry to maintain propriety at the table) perfectly complement each other. They are served with Hell's Fire Chutney or Devil Chutney - a deceptively fiery red concoction which tastes sweet and sour.

Coconut Rice

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What you need:

  1. Coconut milk - 1 pack
  2. Basmati Rice - 2 cups
  3. Turmeric powder - ½ tsp  
  4. Ghee (Clarified butter) - 4 tbsp 
  5. Cloves - 2
  6. Cardamoms - 2  
  7. Cinnamon - 3 small sticks
  8. Sugar - 1/2 tsp
  9. Salt to taste

What you do:

  1. Dilute the coconut milk in water to get four cups of milk
  2. Heat ghee in a large vessel and saute the spices for a few minutes on medium flame.
  3. Add the coconut milk, washed rice, sugar, salt and turmeric, and cook on medium heat till the rice is done.

Bad Word (Ball) Curry

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What you need: 

  1. Minced beef or mutton - ½ kg
  2. Onions finely chopped - 3
  3. Chilli powder - 3 tsp 
  4. Coriander powder - 1 tsp 
  5. Turmeric powder - 1 tsp 
  6. Ginger garlic paste - 3 tsp
  7. Tomatoes - 3 
  8. Fine chopped green chilies - 3
  9. Coconut paste - ½ cup 
  10. Garam masala - 2 tsp
  11. Oil - 3-4 tsp
  12. Finely chopped coriander leaves - 1 tsp
  13. Salt to taste

What you do:

  1. Mix garam masala powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form small balls.  Keep these aside.
  2. Heat oil in a large pan and fry onions till golden brown.
  3. Add the ginger garlic paste and fry.
  4. Add chili powder, coriander powder, garam masala powder, turmeric powder and coconut paste, fry for a few minutes till the oil separates from the masala.
  5. Add the tomato puree and salt and let it simmer for some time. Add sufficient water and bring to boil.
  6. When the curry is boiling, gently add the mince balls.
  7. Simmer on low heat for 20 minutes till the balls are cooked and the gravy thickens a bit.

Devil Chutney (Hell's Flame Chutney)

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What you need: 

  1. Onions chopped roughly - 2
  2. Red chilli powder - 1 tsp
  3. Vinegar - 2 tbsp
  4. Sugar - 2 tsp
  5. Salt

What you do:

Grind all the ingredients together till smooth. If the chutney is too thick, add a little more vinegar. You can also add raisins for that extra bit of sweetness.

For more such scrumptious DIY recipes, check out our food and drink category.