or fisli can be used. The following requisites are indis-
pensable, and should be all at hand before commencing
operations : — A whole cocoanut, a tablespoonful of
coriander, a tablespoonful of poppy seed, an ounce of
green ginger, six green chillies or capsicums, a tea-
spoonful of powdered saffron, one onion, a little garlic,
allspice, and salt. Pound or grind the coriander and
poppy seed into a paste. Mix the saffron powder with a
little water. Peel and slice the green ginger and onion.
Peel and bruise the garlic. Cut your meat or fish into
small pieces (if chicken, joint it), put it into a saucepan;
add all the above ingredients, and pour in a breakfast-
cup of cocoanut milk (of course extracted from the nut
aforesaid ; cows’ milk will not answer for this curry) .
Grive the whole a stirring, put on the lid, and let it boil
gently for ten minutes. Now uncover, and pour in half a
cupful more of co**oanut milk, then a tablespoonful of
lemon juice; and finally allow it to simmer gently for
fifteen minutes. The addition of vegetable marrow or
cucumber with the meat is a great improvement.
“Khoormah” Curry. — This is a Mahometan dish, and,
if made successfullj, constitutes an agreeable change from
our “English” curries. Get together the following
ingredients ; — Two tablespoonfuls of coriander, six cloves
of garlic, six red chillies, one onion, half an ounce of green
ginger, one tablespoonful of salt. Pound or grind all
these into a paste. Take two pounds of mutton, cut into
small pieces, and mix with the paste till both are tho-
roughly amalgamated. Now mix in two tablespoonfuls
of fresh hutter, two breakfastcups of milk curds, a little
allspice✪ Malay Curry, and an onion thinly sliced. Put all into a sauce-
J4
ANGLO-INDIAN COOKERY.
pan, and allow to siininer gently till the liquid almost all
disappears. Eat with “ Chiipatties ” or flour cakes (whi(;h
S(!e further on ) .
Kabob ” Curry. — For this you require skewers. Ordi-
nary metal knitting needles, cut to about four inches
long, looped like a key head at one end and sharpened
at the other, will answer admirably. To make up a
dozen skewers of “ Kabob ” you will require as follows : —
One pound of mutton from the leg, some small
onions about the size of cherries, some green chillies
or capsicums, a root or two of green ginger, some cloves
of garlic. Cut the meat in small pieces, halve the onions,
slice the green ginger and the green chillies or capsicums.
Now skewer on the meat, the onion, the chillies or capsi-
cums, the green ginger and garlic alternately; lacking
close from hilt to point. Put a tablespoonful of ‘‘ ghee,”
lard, butter, or dripping into a rather large stewpan, add
a tablespoonfiil of curry powder, and fry well. Now ]iut
in your skewers, carefully rolling them in the pan for five
minutes ; pour in water enough to cover the skewers, add
a little salt, and boil for ten minutes. Now add a break-
fast cupful of cocoanut or cows’ milk, and b 'il gently for
another ten minutes. As soon as the gravy thickens, add
a tablespoonful of tamarind water, vinegar, or juice of
half a lemon, and serve. Note, that by lubricating the
skewers with a little grease, previous to charging, the
curry is easily detachable by means of a fork ; otherwise, as
any old Indian knows, the consequences may be disastrous !
Page 6 · 3 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
or fish can be used. The following requisites are indispensable, and should be all at hand before commencing operations : — A whole cocoanut, a tablespoonful of coriander, a tablespoonful of poppy seed, an ounce of green ginger, six green chillies or capsicums, a teaspoonful of powdered saffron, one onion, a little garlic, allspice, and salt. Pound or grind the coriander and poppy seed into a paste. Mix the saffron powder with a little water. Peel and slice the green ginger and onion. Peel and bruise the garlic. Cut your meat or fish into small pieces (if chicken, joint it), put it into a saucepan; add all the above ingredients, and pour in a breakfastcup of cocoanut milk (of course extracted from the nut aforesaid ; cows’ milk will not answer for this curry) . Grive the whole a stirring, put on the lid, and let it boil gently for ten minutes. Now uncover, and pour in half a cupful more of cocoanut milk, then a tablespoonful of lemon juice; and finally allow it to simmer gently for fifteen minutes. The addition of vegetable marrow or cucumber with the meat is a great improvement.
“Khoormah” Curry. — This is a Mahometan dish, and, if made successfully, constitutes an agreeable change from our “English” curries. Get together the following ingredients ; — Two tablespoonfuls of coriander, six cloves of garlic, six red chillies, one onion, half an ounce of green ginger, one tablespoonful of salt. Pound or grind all these into a paste. Take two pounds of mutton, cut into small pieces, and mix with the paste till both are thoroughly amalgamated. Now mix in two tablespoonfuls of fresh butter, two breakfastcups of milk curds, a little allspice, and an onion thinly sliced. Put all into a sauce-
J4
pan, and allow to simmer gently till the liquid almost all disappears. Eat with "Chupattis" or flour cakes (whi(;h S(!e further on ) .
Kabob ” Curry. — For this you require skewers. Ordinary metal knitting needles, cut to about four inches long, looped like a key head at one end and sharpened at the other, will answer admirably. To make up a dozen skewers of “ Kabob ” you will require as follows : — One pound of mutton from the leg, some small onions about the size of cherries, some green chillies or capsicums, a root or two of green ginger, some cloves of garlic. Cut the meat in small pieces, halve the onions, slice the green ginger and the green chillies or capsicums. Now skewer on the meat, the onion, the chillies or capsicums, the green ginger and garlic alternately; packing close from hilt to point. Put a tablespoonful of ‘‘ ghee,” lard, butter, or dripping into a rather large stewpan, add a tablespoonfiil of curry powder, and fry well. Now ]iut in your skewers, carefully rolling them in the pan for five minutes ; pour in water enough to cover the skewers, add a little salt, and boil for ten minutes. Now add a breakfast cupful of cocoanut or cows’ milk, and boil gently for another ten minutes. As soon as the gravy thickens, add a tablespoonful of tamarind water, vinegar, or juice of half a lemon, and serve. Note, that by lubricating the skewers with a little grease, previous to charging, the curry is easily detachable by means of a fork ; otherwise, as any old Indian knows, the consequences may be disastrous !
Records on this page
Dry CurryMalay CurryKhoormah Curry