Malay Curry

Ingredients

• Two oz. butter
• 2 large onions chopped small
• 2 tablespoonfuls of curry powder
• 1/2 teaspoonful of sugar
• 1 1/2 lb. of raw meat cut in small pieces
• 1/2 pint of milk
• 1 tablespoonful of flour
• 1 tablespoonful of grated cocoanut
• 1 tablespoonful of sweet chutney
• 1 dessertspoonful of pineapple jam

Method

1. 1

   Melt butter in a saucepan, add onions, curry powder, and sugar, fry together for a few minutes.

2. 2

   Add meat and fry gently for ten minutes.

3. 3

   Pour in milk thickened with flour, add chutney, coconut, pineapple jam, and salt.

4. 4

   Stew gently until meat is tender.

5. 5

   A tablespoonful of anchovy is a great improvement.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 33. The excerpt below is the record exactly as published.

Malay curry, leaving out the m *Xk; dust in about \\ oz. of flour, stirring all the time till ^^ butter is absorbed, and the meat easily separates. Great Cl ***e must be taken that the meat does not burn. Quickly-made Gurry. One pint of cold water, 3 oz. of Driessens's brown founda- tion sauce. \\ tablespoonful of curry powder, 1 lh. of cold lueat cut into dice. Put into a saucepan the foundation Sauce and curry powder; stir over a gentle fire until the foundation sauce is quite dissolved; when boiling throw in the meat; allow it to stand for ten minutes, heat up, and serve. Madras Gurry. Two oz. butter, 2 onions, 1 tablespoonful of scraped cocoa- nujt, 1 teaspoonful of chutney, 1 apple finely chopped, \\ tablespoonful of curry powder, 1 teaspoonful of sugar, f pint of stock or milk, 1 lb. of veal or mutton cut into small pieces. Pat the butter into a saucepan, add ttie osi\c*m Odl^^^^ss^ 84 MISS CAMERON'S COOKERY BOOK.* and the meat, and fry for about three minutes, stirring all the time; dust in the curry powder, the sugar, apple, cocoanut, and chutney, and fry lightly for about three minutes. Pour on to this the stock, and let the whole stew gently for one hour, or until the meat is tender; season with salt to taste. Malay Gurry. Two oz. butter, 2 large onions chopped small, 2 table spoonfuls of curry powder, £ teaspoonful of sugar, 1J lb. o raw meat cut in small pieces, \ pint of milk, 1 tablespoonfu of flour, 1 tablespoonful of grated cocoanut, 1 tablespoonfv of sweet chutney, 1 dessertspoonful of pineapple jam

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