Dry Curry of Shrimps

Ingredients

• a good slice of butter
• three large onions
• a gill of stock
• a large sour apple
• juice of half a lemon
• a few pickled gherkins
• two tomatoes
• a dessert-spoonful of flour
• a teaspoonful of salt
• a tablespoonful of curry powder

Method

1. 1

   Dissolve butter in a saucepan, heat, add picked shrimps, and turn frequently.

2. 2

   Remove shrimps, fry minced onions in butter until soft, then add stock, apple, lemon juice, gherkins, and tomatoes.

3. 3

   Stew until thick, add shrimps, flour, salt, and curry powder.

4. 4

   Simmer for about 45 minutes and serve with rice.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.

Dry Curry of Shrimps. Dissolve a good slice of butter in a saucepan, shake it over a brisk fire till it begins to colour, then put in some picked shrimps and heat them through. Shake the pan well and turn the shrimps frequently. When done lift them out, and put into the saucepan three large onions finely minced, and a bit of butter, and fry till they begin to soften. Add a gill of stock, a large sour apple, and juice of half a lemon, a few pickled gherkins, and two tomatoes (freed from seeds) ; stew all this till it becomes thick, put in the shrimps with a dessert- spoonful of flour, a teaspoonful of salt and a table- spoonful of curry powder

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