ANGLO-INDIAN STYLE MUTTON DO-PIAZA also known as Double Onions Mutton Curry or Twice the Onions Curry

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

Ingredients

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 cloves

2 cardamoms

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.

ANGLO-INDIAN PEPPER WATER

Pepper water or Rasam invariably forms part of the afternoon meal. It is usually had with plain white rice and accompanied by meat, poultry, or a seafood dish that is generally a dry fry. Pepper water should always be of a watery consistency. Many people like to drink a cup of pepper water after a meal since it aids in digestion.

Ingredients
2 large tomatoes
1-teaspoon pepper powder
1-teaspoon chilly powder
1-teaspoon cumin powder
½- teaspoon tumeric powder
½- teaspoon coriander powder
½- cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons tamarind paste
Salt to taste
Cook all the above with 3 or 4 cups of water in a vessel on high heat till it boils. Reduce the heat and cook on low heat for about 10 minutes. Season as follows with the under mentioned ingredients which should be used whenever a dish is to be seasoned.

For the seasoning
I small onion sliced
2 red chilies broken into bits
3 pods garlic crushed rough
½ teaspoon mustard seeds
A few curry leaves
2 teaspoons oil
Heat 2- teaspoons oil in a vessel and add the mustard seeds. When they begin to splutter, add the curry leaves, onion, crushed garlic and red chilies and sauté for a few minutes. Pour the cooked pepper water into this and cook for one minute. Turn off the heat. Serve hot with rice and any meat side dish.

Note: The pepper water can be prepared by using fresh red chilies cumin seeds coriander seeds, pepper corns ground in a mixer/blender instead of using the powders. Readymade Rasam powders that are available in the shops can also be used but the pepper water may taste a little different

COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

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