Foogard

Ingredients

• a dozen prawns
• a cabbage
• a tablespoonful of ghee
• two green chillies
• four cloves of garlic
• the milk of a whole cocoanut

Method

1. 1

   Shell and clean the prawns.

2. 2

   Steep the cabbage in salt water, drain, shred, and steam until parboiled.

3. 3

   Fry onion, chillies, garlic, and prawns in ghee, then add cabbage and coconut milk, boil, and serve with rice.

Nutrition per serving

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 11. The excerpt below is the record exactly as published.

Foogard.” — Shell, head, and tail a dozen prawns {i.e., according to size). Take a cabbage and steep it in salt water for half an hour, after which, drain and shred it finely ; then place it in a saucepan, sprinkle with salt, and steam for a few minutes, or until the cal:>bage is parboiled. ISow drain it. In a frying-pan heat a tablespoonful of “ ghee ” or batter ; throw in some onion, sliced, two green chillies or capsicums, and four cloves of garlic, chopped fine ; also the prawns Fry the whole together for some minutes, stirring often. Now add your cabbage ; mix it well with the other ingredients, pour in the milk of a Avhole cocoanut

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