Malabar Curry

Ingredients

• a tablespoonful of curry powder
• half that quantity of flour
• a fowl
• an onion
• a cup of good white stock or broth
• the remainder of a pint
• part of a rasped cocoa-nut
• half the juice of a lemon
• half a wine-glassful of vinegar
• Salt if required

Method

1. 1

   Mix curry powder and flour, cover fowl pieces with it.

2. 2

   Brown onion in butter, add fowl, moisten with stock, and stew until done.

3. 3

   Add rasped cocoa-nut, mix well, and before serving, flavour with lemon juice and vinegar.

4. 4

   Serve with plain boiled rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 887. The excerpt below is the record exactly as published.

Malabar Curry. — MLx together a table- spoonful of curry powder and half that quantity of flour ; cut a fowl into neat pieces, and cover these with the mixture. Shred an onion, and brown it in a stowpan with a good liunp of butter; put the pieces of fowl into the same butter, add more if necessary, and when they have nearly absorbed the butter, moisten with a cup of good white stock or broth, and shake the pan for a minute or two, when pour in the remainder of a pint, and stew until done. Part of a rasped cocoa-nut will greatly improve the curry ; it helps also to thicken it. Rub it very smoothly through a sieve, and mix it well into the curry by shaking the pan over the fire. Just before ser\'ing, flavour with half the juice of a lemon and half a wine-glassful of vinegar. Salt if required

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