FISH FINGERS

 

FISH FINGERS

Who doesn’t like Crispy Fish Fingers as an afternoon Treat? Fish Fingers are also known as Fish Sticks. Fish Fingers are very popular party or tea time snacks that are very easy to prepare. Fillets of boneless fish are lightly spiced then either dipped in batter or bread crumbs and deep fried. However, they could be shallow fried or baked if desired.

History. The term "fish finger" is first referenced in a recipe given in a popular British magazine in 1900, and the dish is often considered symbolic of the United Kingdom. ... 

But the most peculiar thing about fish sticks may be their mere existence. They debuted on October 2, 1953, when General Foods released them under the Birds Eye label.

The snack was nearly called Battered Cod Pieces, until a poll of Birds Eye workers opted for the snappier Fish Fingers.

Fish Fingers are one of the many other foods that Colonialism Introduced in India . Since then it has been a Favourite Finger food served in Clubs with Tartar Sauce , ketchup, Mustard and Salads and at Tea parties and gatherings or just enjoyed as a snack at home 

Recipe for Fish Fingers

½ kg boneless fish cut into strips or fillets

2 eggs beaten well

3 tablespoons refined flour or maida     

Salt to taste

1 teaspoon ground black pepper / pepper powder 

1 teaspoon chillie powder

1 teaspoon cumin powder   

3 Tablespoons Bread crumbs                

 Oil for deep frying

Wash the fish and pat dry with absorbent paper.

Mix the flour together with all the above ingredients (except the oil) with a little water to make a slightly thick batter. Coat each piece of fish well with the batter.

Heat oil in a pan till smoky. Roll each fish finger in the bread crumbs and fry till brown on both sides.

Drain and serve hot with tomato sauce or Tartar Sauce

Ps. Omit the bread crumbs if desired. 

FISH CROQUETTES / RISSOLES

FISH CROQUETTES / RISSOLES 

A Croquette is a small cigar or cylindrical roll made with a filling of mashed potato mixed with either ground meat, fish, vegetables, cheese etc seasoned with a dash pepper, mint and other condiments, then dipped in beaten egg and crumb fired. It’s a popular party snack and easy to make finger food. 

This recipe is featured in my Cookery Book  A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES

 Serves 6    Time required: 1 hour

Ingredients

500 grams fish fillets of any good fleshy fish

3 potatoes boiled and mashed 

1 teaspoon cumin powder

1 teaspoon ginger garlic paste

1 large onion finely chopped

2 green chillies finely chopped

1 tablespoon chopped mint

1 teaspoon ground black pepper / pepper powder

1 egg yolk, beaten 

Salt to taste

 For frying:

3 or 4 tablespoons oil

3 tablespoons bread crumbs

1 egg, beaten 

 Wash the fish and boil in a little salted water for 5 minutes.  Drain away the excess soup and keep aside. Mash the fish coarsely.

Mix the mashed fish together with the mashed potatoes, cumin powder, ginger garlic paste, onion, green chillies, pepper, mint, egg yolk and salt 

Heat the oil in a shallow pan. Take small even sized balls of the Fish mixture and form into cigar shaped cutlets. Dip each one into the beaten egg, coat with the bread crumbs and shallow fry till golden brown. 

Fish Croquettes

VEGETABLE RISSOLES

MIXED VEGETABLE RISSOLES

Anglo-Indian Finger Food - Steamed garden-fresh veggies are mashed and seasoned with herbs, then formed into small cigar shaped rolls and crumb fried to a golden brown. A delightful tea time snack or a starter at a Party. 

Ingredients

2 cups of any mixed vegetables such as carrots, peas, beans, potatoes, etc.

1 teaspoon chopped garlic

1 teaspoon chopped ginger

1 green chillie chopped finely

1 teaspoon red chillie powder

1 teaspoon cumin powder

2 teaspoons lemon juice

2 teaspoons chopped coriander leaves

1 teaspoon chopped mint

1 egg beaten

2 tablespoons flour

3 slices of bread

Salt to taste

4 tablespoons oil or butter for frying

Cook the mixed vegetables with a little water and salt till well cooked. Drain and mash well.

Mix in the chopped garlic, ginger, green chillie, red chillie powder, cumin powder, coriander leaves, mint and salt. Remove from heat and keep aside.

Soak the bread in water then squeeze dry. Mix it with the mashed vegetables.

Form small oval shaped rissoles with the mixed vegetable mixture.

Make a batter with the egg and flour.

Heat the oil in a shallow pan. Dip the Rissoles in the flour and egg mixture and fry the croquettes, a few at a time till golden brown.  Serve hot with onion rings and tomato sauce or tartar sauce

LAMB HUSSAINY CURRY - MEAT ON SKEWERS IN A CURRY

LAMB /MUTTON HUSSAINY CURRY ALSO KNOWN AS THE STICK CURRY

Hussainy Curry is also known as the Stick curry or Kebab Curry. This particular dish was quite popular in the olden days with the Anglo-Indian families living in Calcutta and Eastern India. 

LAMB / MUTTON HUSSAINY CURRY ALSO KNOWN AS THE STICK CURRY

Serves 6           Preparation Time 1 hour

Ingredients

1 kg lamb or mutton cut into small cubes

1 cup curds / yogurt

1 teaspoon ginger and garlic paste

1 teaspoon turmeric powder

2 teaspoons chillie powder

1 teaspoon garam masala powder or all spice powder 

2 onions sliced

2 tablespoons tomato paste or tomato puree 

2 tablespoons chopped corriander leaves 

10 or 12 thick broom sticks / bamboo sticks or thin skewers 4” in length 

3 tablespoons oil

Salt to taste

Marinate the meat with a little turmeric powder, salt and a little curds / yogurt for one hour.

Heat oil in a suitable vessel and sauté the onions for a few minutes. Add the ginger and garlic paste and fry for a few minutes. Add the chillie powder, turmeric powder, garam masala powder / all spice powder, chopped corriander leaves, tomato paste / tomato puree, remaining curds and salt and stir fry for a few minutes. Add 1 cup of water and bring to boil. Meanwhile pass the broom sticks / bamboo sticks / skewers through the marinated meat. About 5 pieces should fit on each stick. Place the sticks of meat in the curry that is boiling. Close the vessel and simmer on low heat till the meat is cooked. Serve without removing the sticks with white steamed rice and a corriander or mint chutney. 

This dish got its name because it was an inovation of a Muslim Cook nameLAMB HUSSAINY CURRY 

CARROT AND BEANS FOOGATH

CARROT AND BEANS FOOGATH

Ingredients
1/4 kg medium size fresh carrots chopped into small bits

1/4 kg tender green beans cut into small pieces 

3 green chilies chopped
1 onion sliced
1 tablespoon chopped garlic 
¼ teaspoon mustard seeds
1 sprig curry leaves
½ cup grated coconut (optional)
1 tablespoon oil
Salt to taste

Parboil the beans and carrots separately till just tender. 
Heat oil in a pan and add the mustard, garlic and curry leaves. When the mustard starts spluttering, add the chopped onion and green chilies and fry till the onions turn slightly brown .

Add the boiled carrots and beans and salt to taste and mix well. Stir fry for about 2 or 3 minutes. Add the grated coconut and mix well.

Serve as a side dish with rice and curry I 

TRIFLE PUDDING

CLASSIC ENGLISH TRIFLE PUDDING

A Trifle is a dessert dish invariably made from thick custard, fruit, sponge cake, fruit juice or jelly and whipped cream.  These ingredients are usually arranged in layers in a beautiful glass dish with the sponge cake forming the bottom layer. The earliest known recipe for “Trifle” was published in a book called "The good housewife's Jewell" by Thomas Dawson. in 1596 in England. The ingredients for this first Trifle Recipe was thick cream flavoured with sugar, ginger and rosewater pored over slices of Sponge Cake. Sixty years later, milk custard was added to the list of ingredients and the custard was poured over alcohol-soaked bread.

A Trifle Pudding is often used for decoration as well as taste, incorporating the bright, layered colours of the fruit, jelly, jam, and the contrast of the creamy yellow custard and white cream. Some trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. These Trifles are known as ‘TIPSY TRIFLES” The Non-alcoholic versions may, instead use fruit juices or soft drinks such as ginger ale, lemonade etc as the liquid is necessary to moisten the cake layers.

Trifle Puddings are often served in Anglo-Indian Homes at Christmas time, sometimes as a lighter alternative to the much denser Christmas pudding. No specific recipe need be followed for preparing a Trifle. It all depends on the availability of the ingredients. One can mix and match in a Trifle and just innovate. The contents of a trifle can be varied according to one’s choice. Here is a step by step Recipe for a simple Trifle that I made for my Granddaughter’s First Holy Communion Lunch. The recipe is also featured in my Recipe Book  A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES

Ingredients

300 grams sponge cake

4 tablespoons mixed fruit jam

1 large tin of canned mixed fruit or 2 cups of chopped fresh fruit of your choice

1 cup prepared jelly

500 ml fresh cream

500 ml whipped cream

1 cup prepared custard

1. Whip the fresh cream and whipped cream separately to soft peaks consistency

2. Drain the excess syrup from the canned fruits. Mix 2 tablespoons of jam to this fruit syrup and mix well. (If using Fresh Fruit then use a cup of apple juice or any other fruit juice). Divide the fruit into 3 portions

3. Using a sharp knife, slice the cake horizontally into a layer so that it fits the bottom of the bowl in which the pudding is to be set.

4. Spread the layer of cake liberally with jam.

5. Place the cake layer in the glass bowl and soak with the fruit syrup Press down firmly down.

6. Now spread a layer of the fruit over the soaked sponge cake layer.

7.Top this layer with one portion of the fresh Cream. 

8. Repeat a second layer of the fruit.

9. Top this fruit layer with the custard

10. Repeat a third layer of fruit

10. Now spread a layer of whipped cream using a spatula.

11. Garnish with cubes of jelly, cut fresh fruit, cherries, walnuts etc.

Chill and serve when required.

PEPPER MINCE AND POTATOES WITH KEDGEREE

PEPPER MINCE AND POTATOES WITH KEDGEREE

Recipe for Pepper Mince and Potatoes
Ingredients

½ kg Mince (Beef or Mutton)

2 big Onions chopped

½ teaspoon turmeric powder

1 teaspoon chopped garlic

2 green chilies chopped finely

2 tablespoons oil

Salt to taste

2 teaspoons pepper powder

2 Potatoes boiled and chopped into small pieces

Heat oil in a pan and fry the chopped garlic and onions till golden brown. 

Add the green chilies, turmeric powder, pepper powder and sauté for 3 minutes.  

Add the mince and salt and mix well. 

Cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Add the Potatoes and mix well. 

Simmer on low heat for 3 more minutes.  

Recipe for Fish and Boiled Eggs Kedgeree

½ kg good fleshy fish cut into thick fillets

2 cups raw rice or Basmati Rice

4 tablespoons oil

1 tablespoon ghee or butter

3 onions sliced finely

3 green chillies sliced lengthwise

4 tablespoons Moong dhal or Tur Dhal (Or any other lentils)

3 cloves

2 small sticks of cinnamon

1 teaspoon cumin powder

100 grams Sultanas or Raisins (Optional)

3 tablespoons chopped coriander leaves

2 Bay leaves

Salt to taste

1 teaspoon chillie powder

1 tablespoon lime juice / lemon juice / vinegar

6 whole peppercorns

4 hard-boiled eggs cut into quarters.

Wash the fish and cook it in a little water along with the bay leaves and salt for about 5 minutes or till the pieces are firm. Strain and keep aside.  Add sufficient water to the left over fish soup to get 6 cups of liquid.  Remove the bones and skin from the boiled fish and break into small pieces. Wash the Rice and dhal and keep aside.

Heat the oil in a suitable vessel and sauté the onions, cloves and cinnamon lightly. Add the slit green chillies, whole peppercorns, cumin powder and chillie powder and sauté for a few minutes. Add the rice and dhal and mix well. Now add 6 cups of the soup, limejuice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling. Reduce heat and simmer covered till the rice and dhal are cooked and slightly pasty. Gently mix in the cooked fish, butter / ghee and the hard-boiled eggs. Cover and let the rice draw in the fish for a few minutes. Serve hot or cold with Chutney or Lime Pickle.

ANGLO-INDIAN FISH CUTLETS

ANGLO-INDIAN FISH CUTLETS
An easy recipe for simple Anglo-Indian Fish Cutlets. The Pepper and mint give it a very subtle flavour without overpowering it 

Ingredients

3 potatoes boiled, peeled and  mashed well

½ Kg of any fleshy fish without the bones

2 green chilies chopped finely

1 teaspoon pepper powder

2 teaspoons chopped mint leaves or 1 teaspoon dry mint 

1 egg beaten well

3 or 4 tablespoons breadcrumbs

4 or 5 tablespoons oil

Salt to taste

Boil the fish in a little water and a little salt for about 5 minutes. Remove from heat and cool. Crumble the fish with a fork and mix it together with the potatoes, green chilies, pepper powder, salt and mint. Form into cutlets. 

Heat the oil in a flat pan. When hot dip each cutlet into the beaten egg, roll in breadcrumbs and shallow fry on low heat on both sides till brown. 

Serve as a side dish with rice and dhal or pepper water. Goes well with bread or dinner rolls too. These cutlets could also be served as starters at a party.

POUND CAKE

OLD FASHIONED POUND CAKE

The original recipe for a “Pound Cake” meant that the main ingredients in it had to be strictly one pound in weight. One of the first recorded recipes for this delightful treat dates back to the early 18th century, from the Cookery Book called “Court Cookery” (1725) by Robert Smith as shared below:

“Take a Pound of dry’d Flower, a Pound of refin’d Sugar sifted, and a Pound of Currans wash’d, pick’d, and rubb’d clean, and a Pound of Butter wash’d very well, and rub it into the Flower and Sugar, with a little beaten Mace, and a little Orange-Flower Water; beat ten Eggs, but half the Whites, work it all well together with your Hands, and put in the Currans; sift over it double-refin’d Sugar, and put them immediately into a gentle Oven to bake.”

500 grams (One pound) plain flour

500 grams (One pound) white sugar, powdered and sifted.

2 teaspoons baking powder

500 grams (One pound) softened unsalted butter

6 medium size eggs, well beaten

½ glass Wine (1/2 cup)

½ glass Brandy (1/2 cup)

½ glass Rose-Water (1/2 cup)

2 teaspoons vanilla essence

1 teaspoon mixed mace and cinnamon powder

½ teaspoon nutmeg powder

¼ teaspoon salt

 Preheat the oven to 160 C

 Mix the cinnamon, mace, and nutmeg together.

Sift the flour, baking powder and salt together.

 Place the sugar into a large bowl, and cut the butter into it, in small pieces. Cream the butter and sugar together till very light and creamy

Pour the wine, brandy and rose-water, gradually, into the butter and sugar, stirring all the time.

Stir in the vanilla essence, beaten egg and flour alternately into the butter and sugar. (A handful of flour, and about two tablespoonfuls of the egg alternately) till all the flour and egg is added. Add the mace, cinnamon and nutmeg powders.

Stir the whole mixture well for a few minutes till all the ingredients are well incorporated.

Butter a large tin pan, or a Bundt cake mould.

Pour the mixture into it as evenly as possible.

Bake at 180 C for about one hour, till golden brown on top and cooked inside.

(Check to see if its cooked inside by inserting a skewer or toothpick. If it come out clean and dry, the cake is ready)

ANGLO-INDIAN LAMB / MUTTON CHOPS

Ingredients

½ kg Mutton /Lamb Chops (Flatten them)

3 or 4 potatoes, Boiled, pealed and cut in half lengthwise

4 big onions sliced

2 green chilies slit lengthwise

2 teaspoons chillie powder 

2 teaspoons cumin powder

2 tablespoons vinegar

1 teaspoon garlic paste        

Salt to taste

3 tablespoons oil

Marinate the chops with all the above ingredients (except the onions and potatoes) and keep aside for one hour. 

Heat oil in a suitable pan and sauté the onions till golden brown. Add the marinated chops and mix well. Cook the chops with sufficient water till tender. Keep cooking on low heat till all the soup dries up and the meat is a nice brown colour.  Just before turning off the heat add the boiled potatoes and mix once so that the mixture covers the potatoes.  

Serve hot with bread or rice.

ANGLO-INDIAN CUISINE - COOKING DEMO AT THE WILLINGDON CLUB MUMBAI

My Cooking Demo on Anglo-Indian Cuisine at the Willingdon Sports Club, Mumbai on 20th July 2018, as part of their centenary celebrations. It was a wonderful experience showcasing old Colonial Anglo-Indian Dishes. The Buffet Lunch curated by me with many other Anglo-Indian Dishes were enjoyed by all.

 The List of Dishes that were prepared by me during the Demo is given below : 
1. ANGLO-INDIAN DUCK DING-DING
(An old Anglo-Indian Savoury Crispy dish which originated when game was plentiful and the meat was preserved for a rainy day)
2. RAILWAY VEGETABLE CUTLETS
(A very old Colonial favourite. Cooked and mashed vegetables seasoned with herbs and spices and crumb-fried)
3. GRANDMA’S COUNTRY CAPTAIN CHICKEN
(An old Colonial recipe originally prepared with well-fed country hens and chickens. The dish presumably got its name from an old Grandma who prepared this special chicken dish for her favourite grandson, a Captain in the British Army)
4. ANGLO-INDIAN MUTTON MINCE BALL (KOFTA) CURRY
(Tender lamb / mutton Koftas are simmered in a lightly spiced Coconut based Gravy and served with yellow Coconut Rice and Devil’s / Hell’s Flame Chutney. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a slang word in the olden days, hence the name ‘Bad Word Curry’)
5. FISHERMAN’S PIE (A SIMPLE FISH PIE)
(Fisherman’s Pie is a traditional British Dish and is sometimes just known as a Fish Pie. It is usually made with white boneless fish that is first poached and is then baked in a white cheesy sauce. It is said to have originated in Scotland as the perfect way to use up any cheap, unwanted cuts of fish)
6. BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)
(The vegetarian version of Vindaloo which is usually made with Pork or Meat. The tangy, sweet, taste with a hint of spice is just the right combination with either steamed rice or any flavoured rice. It goes well with rotis, chapattis or bread too.
7. ANGLO-INDIAN SAFFRON COCONUT RICE / YELLOW RICE
(A lightly flavoured rice dish simmered in Coconut Milk with ghee or butter, saffron or turmeric, bay leaves and a few whole spices of cinnamon, cardamom and cloves. This delightful fragrant Rice preparation forms the perfect mild subtle base for a Special Anglo-Indian Meal)
8. CARPET PUDDING
(Carpet pudding is an easy to make ‘No bake’, delicious pudding prepared by layering biscuits that have been dipped in coffee and thick cream
flavoured with caramel. The Coffee and Caramel cream makes it a delicious
dessert. The layering and decorating could be done in different designs so
as to resemble a carpet. Hence the name Carpet Pudding)

LAMB BRAIN PEPPER FRY

LAMB BRAIN PEPPER FRY
Ingredients

4 Sheep / Lamb Brains

2 onions sliced finely

Salt to taste

2 teaspoons pepper powder

2 table spoons oil

Wash the Brain well and remove the top skin.  

Fry the onions till golden brown. 

Add the Brain and sauté for some time.  

Sprinkle the salt and Pepper powder on the brain and mix carefully. Cover and steam cook for about 6 minutes till the brain is cooked.

Garnish with slit green chilies

Note: A teaspoon of chillie powder can be used instead of pepper powder for a variation in taste.