Mince Pasthol Fry: This Anglo-Indian Dish Is Perfect For a Weeknight Dinner

Every Anglo-Indian family makes a version of this delicious mince fry. Here’s Karen Martin’s family recipe.

The Anglo-Indian mince pasthol fry is a family recipe that has been passed down from my grandmother. It is a traditional mince fry that is made from whole spices, minced meat, peas and potato and is fantastically fragrant and flavourful. A family favourite, it can be had with freshly baked bread, chapatis or steamed rice. I had the privilege of learning this recipe from my grandmother herself and therefore is deeply nostalgic to me — I remember my grandmother carefully chopping all the ingredients, frying the mince and serving it alongside slices of buttered bread. This recipe also has a special place in my heart as it inspired in me a passion for exploring Anglo-Indian cuisine. Every Anglo-Indian household has a variation of mince pasthol fry, and here’s my family’s recipe. 

Recipe: Anglo-Indian Mince Pasthol Fry

Ingredients

500g pork mince
½ cup oil
3 medium-sized potatoes, cut into small cubes
2 tbsp minced ginger 
1 tsp of minced garlic
2 tsp of minced green chilli
1 large onion, finely chopped
1 cup of finely chopped cilantro leaves
½ cup of finely chopped mint leaves
2 cups of finely chopped spring onion
1 ½ tbsp of pepper
1 ¼ tsp of turmeric powder
½ tsp garam masala
Salt to taste

Method
Wash mince well and leave to drain in a colander.
Heat oil in a pan, add finely chopped onions and sauté till translucent and fragrant. 
Add finely chopped ginger and garlic and continue to sauté till the mixture reaches a golden-brown colour.
Add finely chopped green chillies along with turmeric and garam masala.
Once the mixture is fried well, add in the well-drained mince and fry till the mince breaks into fine bits. Make sure to break up the lumps.
When the mince changes to a grainy texture, then add pepper and continue to sauté.
Add ½ cup cilantro and ½ cup of mint and mix well into the mixture.
Add ¼ cup water to the mixture and let the mince cook.
Add the finely chopped potatoes and let it cook along with the remaining mixture.
Once the mixture has cooked completely, add spring onion along with salt and sauté.
Cover and cook on low heat for five minutes.
Serve hot with buttered toast or as a side dish with rice.

Karen Martin is a food writer and F&B publicist by profession. She is also a culinary  consultant for Anglo-Indian cuisine. 

ALSO ON THE GOYA JOURNAL