Oyster and Shrimp Curry

Ingredients

• two dozen large oysters
• half a pound of boiled shelled shrimps
• a thick curry sauce
• cocoanut cream

Method

1. 1

   Make a thick curry sauce substituting milk for chicken broth.

2. 2

   Before adding the coconut cream, heat two dozen large oysters and half a pound of boiled shelled shrimps in the sauce, and cook until the oysters are done; then add the cream and, when quite hot, serve in a rice ring.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 19. The excerpt below is the record exactly as published.

OYSTER AND SHRIMP CURRY Make a thick curry sauce (No. 124) substituting milk for chicken broth. Before adding the cocoanut cream, heat two dozen large oysters and half a pound of boiled shelled shrimps

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