When it comes to holidays – Easter is top tier. You get to spend the weekend bingeing on meaty treats, sugary goodies, and whatever else you may have given up for the month! Bring this easter in by throwing a lavish-meaty lunch. Whip out the wine glasses, get your cameras ready to capture these precious moments, and get ready to eat your weight in food!
Anglo-Indian recipes are the result of the fusion between Indian and Western Cuisines. A gastronomical legacy, at the least, these recipes take inspiration from dishes made by early settlers. This Easter try something new by cooking up an Anglo-Indian inspired Easter Feast!
Here are some of our favourite recipes to get you started!
Mutton Kofta Curry
Inspired by early Dutch settlers this recipe uses perfectly ground Goat Keema that is fresh and fat trimmed. Balls are formed with the keema and then simmered in a deep brown, spice-infused and flavorful curry.
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- Ingredients for Kofta
- kg ½mutton mince
- teaspoon ½spice powder
- 3 green chilis chopped
- leaves Few coriander
- For Kofta
- 3 tablespoons oil
- 3 large onions chopped
- 1 sprig curry leaves
- 3 teaspoons ginger garlic paste
- cup ½ground coconut paste
- 1 teaspoon spice powder
- 3 teaspoon chilli powder
- 1 teaspoon turmeric powder
- 6 tablespoon tomato puree
- cup Halfof water
- Salt to taste
- leaves Corianderfor garnishing
Ingredients
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- To begin, mix spice powder, green chillis, and coriander leaves with the mutton mince. Then mold into small balls.
- Heat oil in a large pan and fry onions till golden brown.
- Add ginger- garlic paste, and curry leaves and let it fry for a few more minutes.
- Then add chilli powder, spice powder, turmeric powder, and coconut paste and fry till the oil separates from the mixture.
- Add tomato paste, salt and half cup water and let the mixture simmer for 2-3 minutes.
- Then add the Kofta balls one by one and leave to simmer for another 20 minutes.
- Lastly, garnish with coriander leaves and serve hot with coconut rice.
Coconut Rice
This mildly favoured rice is a perfect accompaniment to the flavourful Kofta Curry. Made from freshly grated coconut this aromatic rice is easy to make and perfect when hosting large gatherings of friends and family
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- 2 cup rice
- 1 teaspoon Mustard Seeds
- 2 tablespoon chana dhal
- 1 teaspoon urad dhal
- 10-14 cashews
- 2 broken dried chilli
- 2 leaves sprig curry
- 3 Chilli split
- tablespoons Fewof grated coconut
Ingredients
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- Start by boiling the rice. Drain and keep aside
- Fry curry leaves on low heat until they turn crispy then add mustard seeds and chilli and fry for a few minutes
- Add urad dhal, chana dhal and few tablespoons of water and fry until the dhal begins to soften
- Add coconut and fry until it gets golden brown
- Add rice, salt and cashew and switch off the heat
- Mix well and serve hot.
Devils Chutney
With its deep red colour and tangy flavour this date based chutney can be made in almost no time and ties up the meal perfectly. Fry some pappad for a truly homely, hearty meal!
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- Devils Chutney Hells Fire Chutney
- 3 large onion finely chopped
- 2 teaspoon chilli powder
- Handful of dates pitted
- 2 teaspoon sugar
- pinch Aof salt
- 2 teaspoon vinegar
- 1/2 lime
Ingredients
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- Combine all ingredients into a mixer and blend
- Squeeze lime over and serve
If you try these recipes for your Easter brunch, do use #MadeWithLicious and tag us @licious_foods. We’d love to see your delicious recreations.
