Chendool Curry

Ingredients

• one pound and a half of meat
• one small onion very finely chopped
• two beads of garlic ditto
• one teaspoonful of mixed ground spice
• one or two chopped chillies
• salt to taste
• just a very little flour
• a well-beaten egg
• two ounces of butter
• one tablespoonful of best mild curry powder
• one teaspoonful of Armour's beef extract
• one small cup of water
• one tablespoonful of cream
• one tablespoonful of very finely grated cocoanut
• a squeeze of lemon juice

Method

1. 1

   Pound or pass meat through a machine, mix with onion, garlic, spices, chillies, salt, flour, and egg.

2. 2

   Form into balls and fry until golden.

3. 3

   Fry onion and garlic with cloves and cardamom seeds in butter, add curry powder, then beef extract dissolved in water.

4. 4

   Simmer for an hour, add cream, coconut, lemon juice, and warm through the meat balls.

5. 5

   Serve hot with boiled rice.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 112. The excerpt below is the record exactly as published.

Chendool Curry. — Either pound, or pass through a machine, one pound and a half of meat ; mix with it one small onion very finely chopped, two beads of garlic ditto, one teaspoonful of mixed ground spice, one or two chopped chillies, and a little green ginger ; salt to taste ; add just a very little flour, and bind the mixture with a well-beaten egg. Make into little balls, and fry a nice golden colour in butter, and put them on one side. Cut up an onion into very thin rings, chop one bead of garlic small, and fry these a golden brown with twelve cloves and the seeds of eight cardamoms in two ounces of butter ; then add one table- spoonful of best mild curry powder (such as may be got at Stenbridge's, in Leicester Square, or Cook's, in Prince's Street, Oxford Circus) ; fry this a minute also, and then add one teaspoonful of Armour's beef extract dissolved in one small cup of water ; let this simmer gently for about an hour, then add one tablespoonful of cream ; salt to taste, and a tablespoonful of very finely grated cocoanut, also a squeeze of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.