Malay Curry of Prawns

Ingredients

• Mince an onion very fine
• a pint or rather more of pickled prawns
• half a stick of cinnamon
• a pint of good mutton broth
• season it with salt
• a spoonful and a half of curry powder
• strain the gravy
• Scrape half a cocoanut
• into two spoonfuls of water
• a spoonful of flour
• Squeeze in the juice of a lemon

Method

1. 1

   Mince onion and combine with prawns and cinnamon in a stewpan.

2. 2

   Add mutton broth and season with salt.

3. 3

   Stew for half an hour, then stir in curry powder and stew for another ten to twelve minutes.

4. 4

   Strain gravy, add prawns, and simmer for ten minutes.

5. 5

   Thicken coconut milk with flour, stir into curry, and toss over heat.

6. 6

   Serve with boiled rice.

Nutrition per serving

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.

Malay Curry of Prawns. Mince an onion very fine, and put it into a stewpan with a pint or rather more of pickled prawns, and half a stick of cinnamon ; pour in a pint of good mutton broth, and season it with salt. Let it stew over a moderate fire for half an hour ; then stir in a spoonful and a half of curry powder, and let it stew ten or twelve minutes longer. Strain the gravy into a clean stewpan, add the prawns, and let it simmer again for ten minutes longer. Scrape half a cocoanut into two spoonfuls of water and press it through a sieve. Thicken the milk from the cocoanut with a spoonful of flour, and just before serving the curry stir it into the stew- pan, and toss it over the fire for a few minutes. Squeeze in the juice of a lemon

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