Dry Curry
From The Dudley book of cookery and household recipes, 1909
Serve with plain boiled rice.
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 21. The excerpt below is the record exactly as published.
DRY CURRY PEEL and chop finely four onions, also two apples with eight ounces of fresh butter. Let them cook until brown. Add a teaspoonful of Captain White’s curry paste^ one teaspoonful of tamarinds prepared as follows : Put them into a basin, pour half a pint of boiling water on to them, strain through a fine strainer, add a tablespoonful of Captain White’s curry powder. Cut the meat up into small squares
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