Anglo-Indian cookery at home

Fish Curry. — Soles and cod are, I think, the most suitable. Get two pounds filleted at the fishmonger's. Wash the fish and sprinkle with a little salt. Put it into a stewpan with weak tamarind water enough to cover’, and let it simmer on a slotv fire for fifteen minutes. In another vessel, in a tablespoonful of “ ghee,” lard, butter, or dripping, fry a sliced onion and a little garlic ; to which, when brown, add a tablespoonful of curry powder ; fry for two minutes, and then add the contents of the other stewpan; cover and let it simmer for twenty minutes. Now uncover, stir gingerly, and as soon as the gravv thickens, serve. Prawn Curry. — Immerse a soup-spoonful of small prawns into boiling salted water ; shell, head, and tail them, put into a stewpan, and add weak tamarind water sufficient to cover; then mix in two tablespoonfuls of curry powder, and add a green chillie, a clove of garlic, a little allspice, and sliced ginger. Stir, and allow to stand for half an hour. In a second pan brown a sliced onion in the usual manner, add the contents of the other pan, and boil gently for half an hour and serve. Crab Curry. — Boil a good sized crab, and break the meat as little as possible while taking it out of the shell. Take two tablespoonfuls of “ ghee,” butter, lard, or dripping, put it in a pan, and bring to a boil. Throw in a sliced onion, a few cloves of garlic, and a tablespoonful of curry powder ; fry well ; then add the crab meat, and continue frying for two minutes longer. Now pour in half a breakfast cupful of cocoanut or cow’s milk and serve. Remember your crab is already cooked. Dry Cuny. — Cut up a pound of any meat very small, almost minced. PPut it in a pan with a large tablespoonful of "ghee," butter, lard, or drl])}»ing, a clove of garlic, a tablespoonful of curry powder, and one onion sliced. Fry all together over a slow fire. As soon as the grease disappears, add salt and a tablespoonful of tamarind water, vinegar, or lemon juice, and serve. Egg Curry . — Hard-boil some eggs ; shell, cut in half, and keep aside. Into a pan put a tablespoonful of “ghee,” butter, lard, or dripping, and a sliced onion, some garlic, a tablespoonful of curry powder, and fry for two minutes ; then add a breakfast cupful of cocoanut or cow’s milk and a little salt. As soon as the liquid boils away, add half a cup of tamarind water ; give one boil and pour this gravy over your previously prepared eggs, and serve. Tomato Curry with Prawns. — Prepare your prawns as shewn in recipe (above) for plain prawn curry, and have ready the following : — Six green chillies sliced, a teaspoonful of salt, one whole garlic, one sliced onion, a small piece of green ginger sliced, and a tablespoonful of coriander with two red chillies reduced to a paste. Put a dozen large tomatoes in boiling water. Place in a stewpan two tablespoonfuls of “ ghee,” butter, lard, or dripping ; add the prawns with the salt and fry well. Next put in the green chillies, garlic, onions, green ginger, and coriander-chillie paste. Continue frying for some minutes longer, then throw in the tomatoes, previously halved, and the milk of a whole cocoanut or a breakfastcupful of cow’s milk. Let the whole simmer over a gentle fire till the gravy gets thick, when serve.