Rumble Tumble - Anglo Indian Special

Recipe by Kim Green 

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4 eggs
2 tbsp cream 
1 small onion finely chopped.
2 tomatoes chopped
1/2 cup chopped coriander
1 or 2 small green chilli chopped
2 tbsp butter for sautéing
Salt and coarse ground pepper to season.

Melt butter in a nonstick pan ( med heat).
Add onions and sauté for around 2 mins
Add green chillies ... Stir 1 min
Add tomatoes and stir through for two to three minutes.

*Push all ingredients to the side of the pan

Whisk the eggs add cream until combined.
Pour the mixture into the cleared half of pan and gently sauté on low heat ( folding ) until eggs firm up. Do not over cook eggs ... They should remain a bit sloppy/ moist.
When desired consistency is reached fold in the onion , tomato and chilli mixture and turn off the heat.
Add the coriander ... gently fold through the entire egg mixture ....

Season with salt and pepper.

Serve immediately with hot parathas or toast.

Crab Curry - Anglo Style

Marinate cleaned and cut crabs in salt and turmeric for 20 mins, pan fry them and set aside.

Dry roast coriander seeds, cumin seeds, peppercorns, cinnamon, cloves, mace. 
Crush it in mortar and transfer to a food. processor with onions, ginger, garlic, green chili, red chilli powder, turmeric powder and 150 ml vinegar. 
Grind it to a fine paste. In oil add curry leaves, saute the paste until fragrant, add tomato puree, and roast the masala on medium heat for a good 15-20 mins. 
Add crabs to the masala and cook the crabs in the masala on simmer to medium for 10 minutes. 
Add 500 ml of water, bring it to a boil and simmer it on medium for 10 minutes.
Finally add a cup of coconut milk, second milk, not the first thick one. 
Simmer for 2-3 minutes until the flavours have all come together.

Kashmiri Rogan Josh

Recipe by Clifford Hannah

Marinate 1kg diced goat meat with:
1/2 TSP ground Kashmiri Mitch
1/2 TSP ground cinnamon
1/2 TSP ground black cardamom
1/4 TSP ground cloves
1/2 TSP ground black peppercorns
1/2 TSP ground fennel seeds.
Keep the marinated meat for 20 mins at room temp.

Heat 1/2 cup of vegetable oil in a pan
add whole spices;
4 or 5 bay leaves
4 cinnamon sticks
4 green cardamom
6 cloves
1 TSP pepper corn
1 TSP fennel seeds.
When the whole garam masala starts popping add 4 finely chopped onions, when onions turn slightly golden brown add the marinated meat and fold it to coat the oil, cook until the meat is caramelised.
Add 2 cups of beaten curd, gently fold it until thoroughly mixed, add water and let it cook over medium heat until cooked.
It's a spicy dish very tasty serve with Basmati rice or roomali Roti..
...And er salt please..

Pork Chops a la Shaq

Recipe by Shaq Ella Jay 

1 kg pork chops - washed and bashed with a meat mallet
2 tbsps ginger garlic paste
3 tbsps dark soya sauce
3 tbsps vinegar
chilli powder to taste
(Variations - you can add 2 tbsps honey and 1 tbsp mustard paste)
Salt to taste
5 - 6 onions chopped into chunks
2 tsps freshly ground pepper

What you do:

Mix all the marinade ingredients and marinate the chops for as long as you like.

In a large flat pan put in the chops, on a slow flame, cover and cook till the marinade dries up, releasing the fat from the chops.

Turn over the chops to brown on each side.

Put in the onion chunks and sufficient water to cover the chops. Cover and cook on a slow flame till the chops are succulent. This takes about 45 mins.

Alternatively, you could pressure cook the chops after having browned them in a pan. Pressure cook time is 30 mins.

Sprinkle on pepper and give the chops a turn before turning off the flame.

Singapore Black Pepper Crab

● Crabs - 1kg, cleaned n washed
● 3 tbsp butter
● 3 shallots, minced
● 3 cloves garlic, minced
● 6 red chilli padi, chopped
● 1 tbsp soya bean sauce(optional)
● 2 tbsp shrimp paste or dry roast dry
Shrimps n powder
● 3 tbsp black pepper, ground coarsely
Reduce pepper if desired
● 1/2 cup curry leaves
● 2 tbsp soya sauce
● 2 tbsp sugar or to taste
● 3 tbsp oyster sauce
● salt to taste
● oil for deep frying
● coriander leaves for garnishing
Dry fry the black peppercorns (without oil) on a low flame until fragrant, set aside. In a large wok, deep fry the crabs over high heat in batches till the crabs turn red (4-5 minutes). Transfer to a colander to drain off excess oil. Remove oil from the wok n place back on low heat. Add butter, shallots, garlic, shrimp paste, black pepper, curry leaves n chilli padi. Stir for a few minutes till you smell the peppery aroma but see that it doesn't burn. Add the crabs n remaining ingredients except coriander leaves. Stir well until all the crabs are well coated with the sauce. Turn the heat to medium n cook for 5-10 minutes or until the crabs are done. Garnish with coriander leaves n serve hot with steamed rice.

Black Tiger prawns and Pineapple curry

Recipe by Enid Saville

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300 grams frozen prawns.
One pineapple peeled and cut into four pieces.
Cut one big onion light fry the oinions along with the prawns.
Add ginger/garlic paste,hot chillie,cumin/coriander powder,haldi,prawn masala powder,salt,garam masala,and Kashmirie chillie for colour.
Take yr cooking pan addd three table spoon of cooking oil add yr onion,prawns and spices given above. Start stiring the prawns with all spice add one and a half cup of water colse the pan and let it cooked for ten minutes.
Add the pineapples into the prawns with little water.
After ten minutes check the prawn and pineapple curry whether it is cooked well.
Now the prawns and pineapple curry is ready to eat with white rice.
Do make it at home for yr friends and families.

Mulligatawny Soup - Classic Anglo Dish

• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth

1/2 cup heavy cream, heated

• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

When serving, add hot cream.