Khurma (Curried Pork)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 151. The excerpt below is the record exactly as published.
Khurma. (Curried Pork). Fry in four ounces of boiling ghi or butter eight ounces of finely shred onions, two ounces of sliced garlic, two ounces of whole cardamoms, two ounces of whole cloves, and a piece of mace weighing about an ounce broken into pieces ; when onions are of a light brown, remove them. Make a paste of four ounces each of ground coriander, cucumbers, green ginger, chillies (one third red and two thirds green), two points of garlic, a teaspoonful of salt, and four ounces of milk curd
Cook this with the app: pantry check, scaling, and the assistant.