Malay Curry

Ingredients

• A whole cocoanut
• a tablespoonful of coriander
• a tablespoonful of poppy seed
• an ounce of green ginger
• six green chillies or capsicums
• a teaspoonful of powdered saffron
• one onion
• a little garlic
• a little allspice
• and salt
• a breakfast-cup of cocoanut milk
• half a cupful more of cocoanut milk
• a tablespoonful of lemon juice

Method

1. 1

   Pound or grind coriander and poppy seed into a paste.

2. 2

   Mix saffron with water.

3. 3

   Peel and slice ginger and onion, bruise garlic.

4. 4

   Cut meat or fish into small pieces, put in a saucepan with all ingredients and cocoanut milk.

5. 5

   Stir, cover, and boil gently for ten minutes.

6. 6

   Uncover, add more cocoanut milk and lemon juice, and simmer for fifteen minutes.

7. 7

   Optionally, add vegetable marrow or cucumber.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 5. The excerpt below is the record exactly as published.

Malay Curry. — Called also Ceylon Curry. A delicious preparation, and an agreeable change. Chicken, mutton. CURRIES. 13 or fisli can be used. The following requisites are indis- pensable, and should be all at hand before commencing operations : — A whole cocoanut, a tablespoonful of coriander, a tablespoonful of poppy seed, an ounce of green ginger, six green chillies or capsicums, a tea- spoonful of powdered saffron, one onion, a little garlic, allspice, and salt. Pound or grind the coriander and poppy seed into a paste. Mix the saffron powder with a little water. Peel and slice the green ginger and onion. Peel and bruise the garlic. Cut your meat or fish into small pieces (if chicken, joint it), put it into a saucepan; add all the above ingredients, and pour in a breakfast- cup of cocoanut milk (of course extracted from the nut aforesaid ; cows’ milk will not answer for this curry) . Grive the whole a stirring, put on the lid, and let it boil gently for ten minutes. Now uncover, and pour in half a cupful more of co**oanut milk, then a tablespoonful of lemon juice; and finally allow it to simmer gently for fifteen minutes. The addition of vegetable marrow or cucumber with the meat is a great improvement. “Khoormah” Curry. — This is a Mahometan dish, and, if made successfullj, constitutes an agreeable change from our “English” curries. Get together the following ingredients ; — Two tablespoonfuls of coriander, six cloves of garlic, six red chillies, one onion, half an ounce of green ginger, one tablespoonful of salt. Pound or grind all these into a paste. Take two pounds of mutton, cut into small pieces, and mix with the paste till both are tho- roughly amalgamated. Now mix in two tablespoonfuls of fresh hutter, two breakfastcups of milk curds, a little allspice

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