Dry Curry

Ingredients

• Cut up a pound of any meat very small
• a large tablespoonful of “ghee,” butter, lard, or dripping
• a clove of garlic
• a tablespoonful of curry powder
• one onion sliced

Method

1. 1

   Fry the minced meat with ghee, garlic, curry powder, and onion over a slow fire.

2. 2

   Once the grease disappears, add salt and tamarind water, vinegar, or lemon juice, and serve.

Nutrition per serving

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 5. The excerpt below is the record exactly as published.

a tablespoonful of curry powder and fry, after which pour in a teacup of cocoanut or cow’s milk and give it a boil, when add the balls, cover, and allow to simmer for ten minutes. Now uncover, stirring occasionally till the gravy thickens, when add a tablespoonful of tamarind water, vinegar, or juice of half a lemon, and serve. Malay Curry. — Called also Ceylon Curry. A delicious preparation, and an agreeable change. Chicken, mutton. CURRIES. 13 or fisli can be used. The following requisites are indis- pensable, and should be all at hand before commencing operations : — A whole cocoanut, a tablespoonful of coriander, a tablespoonful of poppy seed, an ounce of green ginger, six green chillies or capsicums, a tea- spoonful of powdered saffron, one onion, a little garlic, allspice, and salt. Pound or grind the coriander and poppy seed into a paste. Mix the saffron powder with a little water. Peel and slice the green ginger and onion. Peel and bruise the garlic. Cut your meat or fish into small pieces (if chicken, joint it), put it into a saucepan; add all the above ingredients, and pour in a breakfast- cup of cocoanut milk (of course extracted from the nut aforesaid ; cows’ milk will not answer for this curry) . Grive the whole a stirring, put on the lid, and let it boil gently for ten minutes. Now uncover, and pour in half a cupful more of co**oanut milk, then a tablespoonful of lemon juice; and finally allow it to simmer gently for fifteen minutes. The addition of vegetable marrow or cucumber with the meat is a great improvement. “Khoormah” Curry. — This is a Mahometan dish, and, if made successfullj, constitutes an agreeable change from our “English” curries. Get together the following ingredients ; — Two tablespoonfuls of coriander, six cloves of garlic, six red chillies, one onion, half an ounce of green ginger, one tablespoonful of salt. Pound or grind all these into a paste. Take two pounds of mutton, cut into small pieces, and mix with the paste till both are tho- roughly amalgamated. Now mix in two tablespoonfuls of fresh hutter, two breakfastcups of milk curds, a little allspice, and an onion thinly sliced. Put all into a sauce- J4 ANGLO-INDIAN COOKERY. pan, and allow to siininer gently till the liquid almost all disappears. Eat with “ Chiipatties ” or flour cakes (whi(;h S(!e further on ) . Kabob ” Curry. — For this you require skewers. Ordi- nary metal knitting needles, cut to about four inches long, looped like a key head at one end and sharpened at the other, will answer admirably. To make up a dozen skewers of “ Kabob ” you will require as follows : — One pound of mutton from the leg, some small onions about the size of cherries, some green chillies or capsicums, a root or two of green ginger, some cloves of garlic. Cut the meat in small pieces, halve the onions, slice the green ginger and the green chillies or capsicums. Now skewer on the meat, the onion, the chillies or capsi- cums, the green ginger and garlic alternately; lacking close from hilt to point. Put a tablespoonful of ‘‘ ghee,” lard, butter, or dripping into a rather large stewpan, add a tablespoonfiil of curry powder, and fry well. Now ]iut in your skewers, carefully rolling them in the pan for five minutes ; pour in water enough to cover the skewers, add a little salt, and boil for ten minutes. Now add a break- fast cupful of cocoanut or cows’ milk, and b 'il gently for another ten minutes. As soon as the gravy thickens, add a tablespoonful of tamarind water, vinegar, or juice of half a lemon, and serve. Note, that by lubricating the skewers with a little grease, previous to charging, the curry is easily detachable by means of a fork ; otherwise, as any old Indian knows, the consequences may be disastrous ! Fish Curry. — Soles and cod are, I think, the most suitable. Get two pounds filleted at the fishmonger’s. AVash the fish and s])rinkle wuth a little salt. Put it into CURRIES. 16 a stewpaii with weak tamarind water enough to covei’, and let it simmer on a slotv fire for fifteen minutes. In another vessel, in a tablespoonful of “ ghee,” lard, butter, or dripping, fry a sliced onion and a little gailic ; to which, when brown, add a tablespoonful of curry powder ; fry for two minutes, and then add the contents of the other stewpan; cover and let it simmer for twenty minutes. Now uncover, stir gingerly, and as soon as the gravv thickens, serve. Prawn Curry. — Immerse a soup-[dateful of small prawns into boiling salted water ; shell, head, and tail them, put into a stewpan, and add weak tamarind water sufficient to cover; then mix in two tablespoonfuls of curry powder, and add a green chillie, a clove of garlic, a little allspice, and sliced ginger. Stir, and allow to stand for half an hour. In a second pan brown a sliced onion in the usual manner, add the contents of the other pan, and boil gently for half an hour and serve. Crab Curry. — Boil a good sized crab, and break tlie meat as little as possible while taking it out of the shell. Take two tablespoonfuls of “ ghee,” butter, lard, or dripping, put it in a pan, and bring to a boil. Throw in a sliced onion, a few cloves of garlic, and a tablespoonful of curry powder ; fry well ; then add the crab meat, and continue frying for two minutes longer. Now pour in half a breakfast cupful of cocoanut or cow’s milk and serve. Eemember your crab is already cooked. Dry Cuny. — Cut up a pound of any meat very small, almost minced. Put it in a pan with a large tablespoon- ful o! “ gluM',” butter, lard, or drl])}»ing, a clove of garlic, 16 ANGLO-INDIAN COOKERY. a tablespoonfiil of cuny powder, and one onion sliced

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