How To Make An Anglo-Indian Railway Mutton Curry | Traditional Recipe | Food Lovers
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- Опубліковано 14 жов 2024
- #Curry #ColonialDish #NonVegetarianRecipe
Nothing captures the essence of a community the way its food does. Food Lovers brings to you recipes and traditional cuisine handed down through generations while sharing fond memories and cherished emotions of its maker.
In this episode of Recipe & Traditions, Ms Bridget White Kumar shares her love for Anglo-Indian cuisine through a recipe she learnt from her grandmother, the railway mutton curry. This mildly spiced curry, created to suit the taste buds of the British uses tamarind water and coconut that imparts a beautiful tangy flavour and a hint of sweetness to the dish.
Ms Bridget adds that this thin gravy is best enjoyed with bread or dinner rolls. Watch this video to make your own!
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Thanks for doing this for our community😘...I made sure I bought all your books.. they are amazing. Now I'm sure I can cook up any dish. That my mum makes and grandma cooked
I have always loved this dish over the decades. Thank you for the memory ❤
Thank you sharing your knowledge and recipes.
Fantastic! 👍 True cooks always use spices judiciously...also, she is absolutely right when she says that the potatoes add to the flavor of the mutton curry...thank you ma'am for the wonderful recipe.
She has single-handedly preserved Anglo Indian cuisine. Bravo!
I am your fan ever since I saw your Anglo Indian coconut rice, Pepper chicken and devil's chutney. I will cook it for my family. So simple but nice.
Great dish, reminds me of my mom's cooking at home in Bombay, way back when....Nostalgic
Cooking is an art which comes from the heart - well said. That was an amazing Mutton curry. My mouth was watering just by watching your video. All those ingredients you added brings out such a nice aroma. Back home, I always ate mutton/chicken gravies with Bread. Feeling very nostalgic - thank you Ms. Kumar.
Thanks for such great culinary heritage!
Thanks for sharing the correct recipe.
Ohhhh how I miss India my heart still is there
Wowwww...... really mouth watering & I'm starving now😁😀
Hey Mushtaq! We're glad the video got you appetite going :) Do like, share and subscribe to Food Lovers TV for more.
Omg this remindes me of my nana ❤️
Made it today came out really well.thank you very much ,👌👌.God bless
Loving this channel. Good stuff guys. Carry on
Thank you Alden! Really appreciate your kind words 😀 ua-cam.com/video/6OMwyXj8AH0/v-deo.html - Here's another video from our Gourmet On The Road series you may like.
my mom and my aunts used to make stew, now I make for my sons and they enjoy it, fond memories of their growing up years
Wow really a very simple recipe Madam could you please make one on how to make the devil's chutney and some very simple non-vegetarian recipe's especially for bachelor's (mutton and chicken) thank you for a very nice video.
Anglo Indian Railway Mutton Curry what a catchy name.
Today I cooked it. This was the second time. And it was amazing
So beautifully explained
Nice recipe Aunty!
I cooked it. It's amazing
Have you cooked other recipes from her books ?
Wow.. Thanks for the info. Again the Anglo-Indian food must be different in different parts of India. Like Maharashtra, Goa, Calcutta.. Please tell..
We would expect it to have nuances that perhaps draw from local influences. Glad you liked the video.
There are many Anglo- Indians in Bilaspur (Chhattisgarh and they are well acquainted with me. Some of them may be your distant relatives.
Good memories although we did not know about all of this since the media in those days could not care less about all of this and anyway today news reaches far and wide with such developments in technology - hope the Railway Mutton Curry is modernized and keeps up with the times !
Thank you for producing this, some interesting aspects I'll remember. However I'd like to ask you something that doesn't affect the recipe but more relates to standard cooking practice and it relates to the use of dried chillis. I have only once come across a recommendation to rehydrate chillis before using them and I can say I do feel they are better incorporated and pass on more flavour if they are soft and pliable right from the start of their incorporation rather than the dried knurly things the dried phase. What do you think, should we be doing this more often?
Lovely
Wow this is awesome. Especially the words which make me to feel like tasting it 💜
Hey Rajkumar! Thank you. Don't forget to subscribe, share and like the video! And do stay tuned to Food Lovers TV.
Probably true Marcus but I would have thought slow cooking for 2-3 hours would produce a better curry as cooking the meat before would slow/prevent the infusion of spices etc into the mutton. Just a thought!
Really inspiring
Where can I buy your cook books ?
Seems very authentic and traditional. Like your way of going back in history with the dish. You only forgot one thing A CHILLED GLASS OF BEER 🍺 to go with it. Thank you for you recipe.
seeing this i'm seriously missing home.
Hey @ian patrao. Do subscribe to Food Lovers TV for more! Here is a link to another video you might enjoy ua-cam.com/video/1znPdpc13cI/v-deo.html
The sound went off last 5 minutes
Why do you precook the meat?
I think mutton takes a long time and can be pretty tough mate I'm not sure I'm curious also. Maybe it's just easier
Nice but I hate that last part adding pottatos
Potato gives an awesome taste with chicken and mutton curry. One should be used to that kinda cooking to admire & relish.
Very kind of you leaving this cuisine for future. Many cuisine are improvised, developed by English or Anglo Indian are unique, which are not easily available but thoughtful and kind like you, it will survive.