A Dry Malay Curry

Ingredients

• A cauliflower
• 2 onions
• a sour apple
• a pint of shrimps
• 2 oz. butter
• a large tablespoonful of curry powder
• a lemon
• a small teaspoonful of salt

Method

1. 1

   Pick a cauliflower into small pieces and well wash them; chop two onions and one sour apple, pick a pint of fresh boiled shrimps, cut some slices of cold mutton about half an inch thick, knead two ounces of butter with a large tablespoonful of curry powder, and a small teaspoonful of salt.

2. 2

   Put the butter, onions and apple into a stewpan, and fry till brown, then add the cauliflower and shrimps.

3. 3

   Shake the saucepan frequently, and let it simmer for an hour and a half, adding the slices of mutton towards the end of the time, that they may be heated through.

4. 4

   Finally, add the juice of a lemon.

5. 5

   Place the slices of mutton round the dish with the cauliflower, etc., in the middle.

6. 6

   Serve very hot, with a separate dish of boiled rice.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 37. The excerpt below is the record exactly as published.

A Dry Malay Curry — A cauliflower, 2 onions, a sour apple, a pint of shrimps, slices of cold mutton, 2 oz. butter, a large tablespoonful of curry powder, a lemon, a small teaspoonful of salt

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