The MOLi is prepared in this manner : — Melt a couple of
ounces of butter, and fry therein an onion sliced into rings,
and a clove of garlic minced, a few stHps of green chilli,
and some slices of green ginger ; stir into it a table-spoon-
ful of flour, and add by degrees the " number two infusion"
just alluded to. Work this to the consistency of a rich
white sauce adding a little broth if necessary, heat up
some slices of cooked fish or chicken in it, and finish off,
as already described, with " number one infusion," and a
tea-spoonful of lime-juice. A little turmeric powder may
be used if the yellow colour be considered desirable. If
raw fish be used, the simmering process will be necessarv
CURRIES— CONTINUED. 303
Old Indian cookery books give a number of recipes for
KTJBAB curries, for tbe most part of purely native design,
and requiring condiments and ingredients whicli were per-
haps appreciated by our forefathers who adopted an almost
Oriental method of life. The best hubab, to my mind, us
one made of tender mutton or veal, and treated as fol-
lows '. —
Cut the mutton into thickish pieces, about an inch
square and half an inch thick ; cut out of some slices of
good bacon some pieces an inch square also, but about a
quarter the thickness of the mutton ; cut up some pieces
of parboiled white onion upon the same pattern as the
bacon, and some thin slices of green ginger to match.
Impale these mixed pieces upon small plated or silver
skewers, or upon thinly-cut wooden ones, maintaining the
order I have given, viz., jBrst a piece of mutton, then a piece
of bacon, then a bit of onion, and lastly, the thin slice of
green ginger. Having repeated this until the skewer is
filled, go on with another. When all have been completed,
the huhdhs should be simmered in a good curry sauce as
recommended for chicken curry. Before being added to
the sauce, however, they should be lightly tossed in butter
in a saute-ip2in with an onion sliced, a tea-spoonful of salt✪ Prawn Curry,
and one of sugar. The introduction of the slice of bacon
is a very great improvement.
The " QUOOKMA," if well made, is undoubtedly an excel-
lent curry. It used, I believe, to be one of the best at the
Madras Club, in days when curries commanded closer
attention than they do now.
Cut up about a pound of very tender mutton without
any bone, and stir the pieces about in a big bowl with a
dessert- spoonful of pounded green ginger, and a sprinkling
of salt. Melt a quarter of a pound of butter in a stew-
pan, and throw into it a couple of white ^onions cut int®
304 CULINARY JOTTINGS FOR MADRAS. ✪ Quookma Curry
Page 172 · 3 recipe records on this page
Presented as published in 1885. 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
The MOLi is prepared in this manner : — Melt a couple of ounces of butter, and fry therein an onion sliced into rings, and a clove of garlic minced, a few strips of green chilli, and some slices of green ginger ; stir into it a table-spoonful of flour, and add by degrees the " number two infusion" just alluded to. Work this to the consistency of a rich white sauce adding a little broth if necessary, heat up some slices of cooked fish or chicken in it, and finish off, as already described, with " number one infusion," and a tea-spoonful of lime-juice. A little turmeric powder may be used if the yellow colour be considered desirable. If raw fish be used, the simmering process will be necessary
Old Indian cookery books give a number of recipes for KTJBAB curries, for tbe most part of purely native design, and requiring condiments and ingredients which were perhaps appreciated by our forefathers who adopted an almost Oriental method of life. The best kebab, to my mind, us one made of tender mutton or veal, and treated as follows:. —
Cut the mutton into thickish pieces, about an inch square and half an inch thick ; cut out of some slices of good bacon some pieces an inch square also, but about a quarter the thickness of the mutton ; cut up some pieces of parboiled white onion upon the same pattern as the bacon, and some thin slices of green ginger to match. Impale these mixed pieces upon small plated or silver skewers, or upon thinly-cut wooden ones, maintaining the order I have given, viz., first a piece of mutton, then a piece of bacon, then a bit of onion, and lastly, the thin slice of green ginger. Having repeated this until the skewer is filled, go on with another. When all have been completed, the kebabs should be simmered in a good curry sauce as recommended for chicken curry. Before being added to the sauce, however, they should be lightly tossed in butter in a sauté-pan with an onion sliced, a tea-spoonful of salt, and one of sugar. The introduction of the slice of bacon is a very great improvement.
The " QUOOKMA," if well made, is undoubtedly an excellent curry. It used, I believe, to be one of the best at the Madras Club, in days when curries commanded closer attention than they do now.
Cut up about a pound of very tender mutton without any bone, and stir the pieces about in a big bowl with a dessert- spoonful of pounded green ginger, and a sprinkling of salt. Melt a quarter of a pound of butter in a stewpan, and throw into it a couple of white onions cut into
Records on this page
Prawn CurryHubab CurryQuookma Curry