Mum’s Pepper Water

Mum’s Pepper Water - A pure classic from the by gone days of the Raj 

Recipe by George Taylor 

Ingredients:
1 tbs Coriander seeds
1 tbs Cumin seeds
1 tbs Mustard seeds
4 Dry red chillies
½ tsp Turmeric
6 Garlic cloves
Tamarind

1 Onion Chopped fine
1 Sprig Curry leaves
Salt To taste

Put the first seven ingredients into a utensil with about one to one and half litre of water, bring to a boil and simmer for a least one-hour.
Remove from flame and allow to settle.
In an another utensil, put 2 tbs of oil and lightly fry the onions till transparent with the curry leaves.
Strain in the boiled pepper water and mash the residue with the back of a spoon to extract all the flavor.
Simmer for a few more minutes, adjust seasoning, garnish with chopped coriander.
Serve with plain rice and dry fried meat. (Recipe below)

Dry Fry

½ Kg Mutton/Beef Cubed
1 tsp Mustard seeds
1 tsp Cumin seeds
4/6 red Chillies Grind to a paste
1 tsp Turmeric
1 tbs Garlic/Ginger paste
1 Tomato Chopped
1 Onion Sliced
1 Sprig curry Leaves
Salt to taste

Fry the chopped onions till lightly browned.
Add ground masala along with tomatoes, curry leaves and stir-fry well until oil separates from the masala.
Add the meat and enough water to cook till ¾ done.
Add the potatoes and cook till done. Dry out all the water,
Serve with pepper water, boiled rice and papads.