‘Mince fry’ is a commonly prepared item in Anglo-Indian homes. This dish is relished with white/brown bread and soup, for a light dinner. For this preparation either chicken/beef/mutton/lamb mince can be used. The title ‘mince fry’ defines, that the meat used is minced to a paste like state(available at meat stores) and fried well in spice powders and other ingredients. This tasty and spicy preparation can be used as a sandwich filling for breakfast. It also serves well as an accompaniment with rice or rotis for any main meal.
- ½ Kg Mince meat(Chicken- the same can also be substituted by lamb/mutton)
- 1 Potato –chopped in tiny cubes
- 1 large Onion –finely sliced
- 1-2 tbsp of shelled green peas
- 2 Tomatoes(optional)
- 1 tbsp Vinegar(white)
- 1 tbsp Chilli flakes
- 2 tsp Ginger-garlic paste
- 1 tbsp Oregano
- 1 tbsp Mustard paste
- 1 ½ tbsp Pepper powder
- ½ tsp Turmeric powder
- 1 Chicken seasoning cube
- Salt to taste
- Garnish with finely chopped coriander leaves and few seasoned curry leaves(optional)
- Marinate the chicken mince with chilli flakes, ginger-garlic paste, oregano, mustard paste, pepper powder, turmeric, chicken seasoning cube and salt.
- Keep aside for at least ½ hour -45 minutes.
- Heat oil in a pan and add sliced onions and sauté till pinkish.
- Add chopped tomatoes and fry well. Now put in the marinated mince, peas and potato. Toss well. Add salt (Remember the mince is already marinated in salt so ensure not to add too much).
- Now add the vinegar and cook till the mince is done. Keep stirring in intervals.
- Once cooked, stir the preparation for sometime till it becomes nice and dry.
- Garnish and serve hot with steamed white rice and sambhar or with rotis.
Standing Time: 1/2 hour- 45 minutes
Preparation Time: 35-40 minutes