Curried Shrimps and Cauliflower

Ingredients

• two ounces of oil
• one heaped tablespoonful of curry powder
• two peeled and chopped onions
• one chopped sour apple
• one pint of fresh picked boiled shrimps
• pieces of cauliflower
• juice of a lemon

Method

1. 1

   Put oil into a stewpan with curry powder, stir over the fire until mixed; add onions and apple.

2. 2

   Fry until tender, then add cauliflower and shrimps, stew for an hour and a half, shaking the saucepan constantly.

3. 3

   Add mutton slices, cook through, then squeeze in lemon juice.

4. 4

   Arrange mutton on a hot dish, place cauliflower in the middle, and serve with boiled rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 179. The excerpt below is the record exactly as published.

two ounces of oil into a stewpan with one heaped tablespoonful of curry powder, and stir them over the fire until mixed ; add two peeled and chopped onions and one chopped sour apple. Fry them until tender, then put in the pieces of cauliflower with one pint of fresh picked boiled shrimps, and stew them at the side of the fire for an hour and a half, shaking the saucepan constantly and adding more oil if necessary. Put in some slices of mutton, allowing time for them to get cooked through. When ready squeeze in the juice of a lemon

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