I have a strong Anglo-Indian heritage. As a family we are a mix of Dutch, German, Welsh and Indian from all four corners of India! I grew up eating Anglo-Indian food. Anglo-Indian food is the delicious result of the British Raj in India. Indian Khansamas (cooks) took aspects of British cuisine and amalgamated them with Indian methods of cooking, spices, ingredients to create Anglo-Indian Cuisine! There are soups tempered with cumin and red chillies, roasts cooked in whole spices like cloves, pepper and cinnamon, rissoles and croquettes flavored with turmeric and garam masala.... Over the years, Anglo-Indian cooking has become more Indian than British. Steak Pepper Fry is a popular Anglo-Indian dish. It is great served with just Parathas (pan fried Indian flatbread) but even better when served with plain rice and Anglo-Indian Daal or with plain rice and Rasam (one of my all-time favourite foods!).

See Also

Rasam

Hell's Flame

Country Captain Chicken

Ingredients

• 1 kg veal steaks cut into 3"-long, thin strips (like for stroganoff)
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• 2 medium-sized onions chopped fine
• 2 green chillies, slit in half lengthwise
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp freshly ground pepper
• Salt to taste
• 1/2 cup of finely chopped coriander leaves to garnish
• Juice of 1/2 a lemon (optional) as garnish

• Yield: Serves 4-6 people

Preparation

• Heat the vegetable/ canola/ sunflower cooking oil in a wok or deep pan, on medium heat.
• When hot, add the finely chopped onions, green chillies and fry till the onions start to turn a pale golden colour. You can leave out the green chillies but they give the dish a lovely 'kick' so give them a try!
• Now add the ginger and garlic pastes and continue to fry for another minute. Stir continuously as ginger and garlic pastes can easily get stuck to the bottom of the pan and begin to burn, adding a bitter taste to the dish.

• Now add the veal strips, pepper and salt to taste. Even though the recipe calls for 1 tbsp of pepper, you can use more (or less) according to how hot you like your food!
• Continue to brown the veal strips, stirring often to prevent burning. This should take approximately 5-7 minutes.
• Once the veal strips are well browned, sprinkle generously with water, stir, then simmer the heat (to quite low) and cover the pan. Allow to cook for another 10-15 minutes, opening occasionally to stir so as to prevent the veal strips from burning or sticking to the pan.
• After 10-15 minutes, turn the heat off, garnish the Steak Pepper Fry with chopped coriander leaves and lemon juice, stir to mix well and serve with hot Chapatis or Parathas.