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Cocoanut Curry

Name: Cocoanut Curry
Yield: 4 servings
Ingredients: two tablespoons of butter; one onion; one tablespoonful of curry powder; a half pint of cocoanut milk; a scant teaspoon of salt; two carrots; two medium-sized Irish potatoes; one-half pint of green peas; one-half pint of grated cocoanut

From Fruit recipes, 1907

Serves 4

Vegetables should be cut into small bits.

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 116. The excerpt below is the record exactly as published.

COCOANUT CURRY In India cocoanut is very much used in curries. For a vegetable curry melt two tablespocns of butter in a sauce- pan (or use cookng oil); slice into this one onion and let it cook for a few moments. Now add one tablespoonful of curry powder mixed with a half pint of cocoanut milk and a scant teaspoon of salt, and let simmer for five minutes. The vegetables should have been prepared beforehand, cooked separately: (cut in small bits): two carrots; two medium-sized Irish potatoes; one-half pint of green peas, and one-half pint of grated cocoanut

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