Cocoa-nut Curry

Ingredients

• a cupful of strong thickening made of flour and water
• the meat of a cocoa-nut, grated or rasped fine
• a few sour tamarinds (if they are to be obtained, if not, a sour apple, chopped)
• a vegetable marrow, or part of one, cut into bits
• a tomata or two
• the oysters with their liquor
• the milk of the cocoa-nut, if it be perfectly sweet
• the strained juice of half a lemon
• sufficient salt

Method

1. 1

   Put grated cocoa-nut and sour tamarinds or apple in a stewpan and simmer until tender.

2. 2

   Add thickening, salt, and boil for five minutes.

3. 3

   Add boiled vegetable marrow and tomatoes.

4. 4

   Stir in oysters and cocoa-nut milk, let stew gently, then add lemon juice.

5. 5

   Serve with rice.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 278. The excerpt below is the record exactly as published.

the meat of a cocoa-nut, grated or rasped fine, put this into the stewpan with a few sour tamarinds (if they are to be obtained, if not, a sour apple, chopped). Let the whole simmer over the fire until the apple is dissolved, and the cocoa-nut very tender ; then add a cupful of strong thickening made of flour and water, and sufficient salt, as a currie will not bear being salted at table. Let this boil up for five minutes. Have ready also, a vegetable marrow, or part of one, cut into bits, and sufficiently boiled to require little or no further cooking. Put this in with a tomata or two; either of these vegetables may be omitted. Now put into the stewpan the oysters with their liquor, and the milk of the cocoa-nut, if it be perfectly sweet; stir them well with the former ingredients ; let the currie stew gently for a few minutes, then throw in the strained juice of half a lemon

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