Prawn and Cucumber Curry

Ingredients

• a good-sized cucumber
• two small ones
• half an ounce of butter
• a teaspoonful of salt
• about a pound and a half of prawns

Method

1. 1

   Cut cucumbers lengthwise into quarters, remove seeds, peel, and cut into 2-inch pieces.

2. 2

   Simmer in a stew-pan with water, butter, and salt until three parts done.

3. 3

   Drain and cover.

4. 4

   Prepare prawns by boiling in salted water until rosy pink, then drain, cool, shell, and clean them.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 170. The excerpt below is the record exactly as published.

prawn and cucumber curry : — (a) — Take a good-sized cucumber, or two small ones, cut them lengthwise into quarters, remove the seeds, and peel off the g^ee^ skin. Cut them into pieces two inches long and one inch thick, and put them into a stew-pan with plenty of water, half an ounce of butter, and a tea- spoonful of salt. Simmer them until three pai'ts done; then drain the liquid off, and turn the pieces of cucumber out upon a clean dish, and cover them up. (h) — The prawns should be prepared very carefully ; and here permit me to observe that if prawns are fresh, and properly cleaned, no evil effects need be dreaded by those who look upon them as dangerous. Throw two table-spoonfuls of salt into a gallon of water, put the pan on the fire, and when the water boils fast, slip into it about a pound and a half of prawns

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