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Curry of Prawns or Shrimps
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
For a real Wyvern curry, add grated cocoanut and green ginger.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 75. The excerpt below is the record exactly as published.
Curry of Prawns or Shrimps. — Allow a heaped-up table- spoonful of picked Shrimps for each person. Serve the Curry either in shells or in little cases made of pastry. The quanti- ties given are for six small shells. Melt half an ounce of butter in a stewpan over a low fire, fry in it a dessertspoonful of finely-minced shallot. (Minced onion can be substituted if the flavour of shallot is too strong.) Let this colour nicely, then add a dessertspoonful of curry powder and a small teaspoonful of curry paste, and cook slowly with the butter and onion. Stir for five or six minutes, keeping the fire very low, then put in the Shrimps and two tablespoonfuls only of broth or milk
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Cook this with the app: pantry check, scaling, and the assistant.