Tin mutton also known as Corned Mutton curry was a quick and easy meal that my family always made when I was growing up. It could be a curry with a nice sauce or it could be a dryer fried curry. My dad would use tin mutton as a filling when he made samosas and it was my absolute favorite. So I figured why not turn these tin mutton samosas into Rice Paper Dumplings?!
My entire life I grew up eating what I thought was the ONLY way to make scrambled eggs. Onion, Tomato, Chilis and Eggs. It always felt more like an anytime meal versus just a breakfast choice. It’s actually my favorite way to eat eggs, and if it comes wrapped in a warm roti, ugh that’s the key to my heart. This would be my breakfast of choice over and over, more of a nostalgic choice than anything else.
Growing up in Rhode Island, grocery shopping consisted of several stops. Friday nights my mom would take me to the regular local grocery store for the basic essentials, bread, milk and eggs. It was the Saturday morning trips that always felt like an adventure. We would drive into Providence to go to the Chinese markets. One for seafood – which I dreaded because of the fish market smells and quite frankly the crabs and fish eyes scared the hell out of me when I was younger -and another Chinese market right across the street from the fish market for vegetables. The last stop would be the small Indian stores for more vegetables. If it wasn’t a seafood weekend, it was most likely a chicken weekend. For that we’d travel to the famous Federal Hill in Providence where we’d go to Antonelli’s Poultry, the only live poultry store in Rhode Island.