Cold Curry

Ingredients

• some carrots
• onions
• celery
• apples
• tomatoes
• a bunch of herbs
• curry-powder
• curry-paste
• flour
• some chutney
• some good jellied stock (or a good lump of glaze)
• meat already cooked
• uncooked meat

Method

1. 1

   Fry carrots, onions, celery, apples, tomatoes, and herbs until brown.

2. 2

   Add curry powder, curry paste, and flour; fry again.

3. 3

   Once cooled, mix in chutney and jellied stock.

4. 4

   If using cooked meat, cut into dice, add to sauce, and boil.

5. 5

   If using uncooked meat, fry until brown and cook in sauce for one hour.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 58. The excerpt below is the record exactly as published.

COLD CURRY. WELSH TITIENS May May 21. — “ The Blues’ ” Cold Curry. — I find many people who are fond of curry have never discovered how good it is cold, as a shape, served with very well boiled rice, also cold, round it ; the latter can be garnished with red and green chillies if liked. “ The Blues’ ” cold curry is an excellent version of this savoury cold supper dish. Take some carrots, onions, celery, apples, tomatoes, and a bunch of herbs. Fry all a nice brown, then add curry- powder, curry-paste, and flour to taste. Fry these also. When that is cooled add some chutney and some good jellied stock (or a good lump of glaze, or a small pot of Liebig’s extract of meat). Boil well together and pass through a tammy; the sauce is then ready. If meat already cooked is to be used for this curry, cut it up in rather large dice, add to the sauce, and boil up ; and then turn it into the dish to be used next day. But if uncooked meat

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