The history of Kochi would be incomplete if one were to leave out the Anglo-Indian Community. The loving English speaking descendants of the Portuguese are today very much a part of Kochi and its potpourri of cultures. Their history in Kochi can be traced back to 1498, when Portuguese navigator Vasco da Gama set foot in Kerala. followed by the visit of Pedro Alvares Cabral in 1500. With this the Portuguese realised the true potential of Kochi and picked the region for spice trade.
Christmas is a huge celebration for the community. And for them there is no celebration without these dishes. The pork vindaloo is considered the signature dish of the Anglo-Indian community. Although there are many other dishes, this one is considered the best.
These recipes were passed down to me by my mother-in-law Annie Berley, who is still known within the circle as an exceptional cook.
I was brought up in Fort Kochi. Both my husband and I grew up in an Anglo-Indian surrounding. In our growing years, we imbibed the Anglo-Indian culture and their cuisine undoubtedly had a huge impact on us. I used to always look forward to the lovely cakes and goodies our neighbours sent in trays with lace doilies and antique serving plates, perhaps passed down from their ancestors and which they loved to flaunt during Christmas time.
PORK VINDALOO
Ingredients
Pork: 1kg (cut in cubes)
To grind
Mustard: 1 tbsp
Jeera: 1 tbsp
For coarse paste
Green chilli: 6
Chilli powder: 1 tbsp
Kashmiri chilli: 1/4 tsp
Turmeric: 1/2 tsp
Vineger: 1/2 cup
Salt: To taste
Small onion: 1/2 kg
Garlic (chopped): 1.5 tbsp
Ginger: 1.5 tsp
Tomato: 1
METHOD
Marinate the pork for at least 15 minutes with vinegar, turmeric and salt.
Coarsly grind together mustard and jeera, to get a dry mix. Keep it aside.
Grind together all the above ingredients in vineger and add the mustard-jeera mix into it. Heat oil in a pressure cooker, add in the ground masala. Saute on medium flame, till the oil separates from the mix.
Add the marinated pork into the mix. Mix the pork cubes well with the masala.
Add one cup of water into the mix. (Do not add more water as excess water will ruin the masala mix)
Top it with slit green chillies, four slit pods of garlic, 1 inch piece ginger. One tomato for thickness
Taste before closing the lid.
Pressure cook for 15-20 minutes (2 whistles) or till cooked. Cooking time also depends on whether the meat is tender or not.
CHRISTMAS GRAPE WINE
Ingredients
Grape: 4 kg
Sugar: 3.5 kg
Water: 7-10 litres (boiled and cooled)
Yeast: 1.5 tsp
Wheat: 2 tbsp
Cloves: 6
Cinnamon: 1 inch
Method:
In a muslin cloth mix crushed wheat, cloves and cinnamon. Tie it into a small bundle.
Crush the grapes well with hand. Add cooled water to grapes.
In half a cup of warm water mix the yeast and pour it into the grape mixture.
Stir it with a dry wooden spoon and transfer into an urn.
For colour, caramalise 2 cups of sugar, cool and add it to the wine before tying the brim with a clean muslin cloth.
Over the next 15 days, stir it for 10 minutes.
On the 23rd or 24th day, filter it into bottles.
Always leave space for the wine to rise in the urn and in the bottle.
MUTTON CURRY
Ingredients
Mutton: 1/2 kg
Salt, pepper, lemon juice: as per requirement
Onion: One big, finely chopped
Green chilli: 4, slit
Rice bran oil: 2 tsp
Sugar: 1/4 tsp
Coconut milk: (thick) 1/2 cup
Kashmiri red chilli: 1/4 tsp
Coriander powder: 1/4 tsp
Turmeric: 1/4 tsp
Garam masala: 2 tsp
Water to cook the mutton
Method:
Marinate mutton with salt, pepper and lime for 15 minutes.
Pressure cook the mutton till well-cooked
Heat oil in a pan. Add sugar to it.
Once the sugar starts to melt, add the cooked mutton.
To this mix add coriander powder, chilli power, turmeric, garam masala and coconut milk.
Saute well.
Pour more water or thin second coconut milk and cook for 10 minutes till the gravy thickens.
Serve hot.
Pushpa Santosh
