Malay Curry

Ingredients

• 2oz. or 3oz. of sliced shallot
• 1^oz. to 2oz. of butter
• about a spoonful of Malay curry powder
• half a pint of cocoanut milk
• half a pint of stock
• a good teaspoonful of grated green ginger
• the skin of two or three green chillies cut into strips

Method

1. 1

   Fry shallot in butter until tender.

2. 2

   Add Malay curry powder and gradually moisten with cocoanut milk.

3. 3

   Add stock and meat, soaking for at least 30 minutes.

4. 4

   Heat gently to simmering point, then add lemon juice and strong cocoanut milk before serving with rice.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 48. The excerpt below is the record exactly as published.

Malay curry is especially noticeable for the preponderance of the cocoanut in its manufacture, and is especially suitable for fish or egg curries. It is, moreover, much milder than ordinary curries ; indeed it is really more of a fricassee than a curry, as the powder shines chiefly by its absence. Try it thus : Fry 2oz. or 3oz. of sliced shallot in l^oz. to 2oz. of butter till tender but scarcely coloured, then add about a spoonful of Malay curry powder, half the quantity of creme de riz, and a pinch of caster sugar, moistening this gradually as it cooks with about half a pint of cocoanut milk ; then add half a pint of stock (fish, chicken, or vegetable, according to the material to be curried), and lastly lay in the meat, &c., together, if liked, with a good teasjDOonfiil of grated green ginger, and the skin of two or three green chillies cut into strips

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