Jamaica White Curry

Ingredients

• 1 cocoanut
• 1 quart cucumber or vegetable marrow cut in large dice
• 1 small onion
• Some milk
• 2 tablespoons of flour
• l)/2 tablespoons curry powder
• Parsley
• Thyme
• 2 oz. butter
• 1 chili pepper

Method

1. 1

   Put onion and herbs into muslin bag.

2. 2

   Grate cocoanut and put it in 3 pints of boiling water.

3. 3

   Put the marrow or cucumber to simmer till tender, with bag of herbs and pinch of salt just covering it with milk.

4. 4

   Just as it boils squeeze the bag of herbs into the saucepan, then take it away.

5. 5

   Meanwhile squeeze out in a mortar all the juice of the raw cocoanut, strain it, and leave the milk juice to stand; when the cream rises to the top skim off; do this several times and get as much cocoanut cream as you can.

6. 6

   Beat the flour and curry powder and butter together in a cup till it is in a paste.

7. 7

   Stir it into the saucepan upon the marrow and keep well stirred till it boils.

8. 8

   Then boil 10 minutes more.

9. 9

   Serve with well boiled rice.

10. 10

    Do not let it at any period stick to the saucepan, as it will get brown.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 41. The excerpt below is the record exactly as published.

Jamaica White Curry. 1 cocoanut. 1 quart cucumber or vegetable marrow cut in large dice. 1 small onion. Some milk. 2 tablespoons of flour. l)/2 tablespoons curry powder. Parsley. Thyme. 2 oz. butter. 1 chili pepper

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