Curried Oysters

Ingredients

• Let a hundred of large sea-oysters be opened
• Put a lump of fresh butter
• add a large onion, cut into thin slices
• two or three tablespoonsful of currie-powder
• a cupful of strong thickening made of flour and water

Method

1. 1

   Open oysters into a basin, keeping their liquor.

2. 2

   In a saucepan, melt butter and fry onion until brown.

3. 3

   Add more butter and currie-powder, mix well, then add hot water or broth.

4. 4

   Add grated cocoa-nut and sour tamarinds or apple, simmer until tender.

5. 5

   Add thickening and boil for 5 minutes.

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.

CURRIED OYSTERS. “ Let a hundred of large sea-oysters be opened into a basin without losing one drop of their liquor. Put a lump of fresh buttei into a good-sized saucepan, and when it boils, add a large onion, cut into thin slices, and let it fry in the uncovered stewpan until it is of a rich brown : now add a bit more butter, and two or three table - spoonsful of currie-powder. When these ingredients are well mixed over the fire with a wooden spoon, add gradually either hot water, or broth from the stock-pot ; cover the stewpan, and let the whole boil up. Meanwhile, have ready 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

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