Prawns, Malay Curry

Ingredients

• a pint of prawns
• half of a large cocoa-nut
• two spoonfuls of hot water
• a stick of cinnamon
• two dessert-spoonfuls of curry-powder
• juice of a lemon
• boiled rice in a separate dish

Method

1. 1

   Rasp the coconut into hot water and smooth through a sieve.

2. 2

   Stew prawns with onion and broth, adding cinnamon.

3. 3

   When prawns are tender, mix curry powder with broth and add to the stew.

4. 4

   Strain gravy over prawns, thicken with flour mixed with nut-milk, and simmer.

5. 5

   Serve with lemon juice and boiled rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1364. The excerpt below is the record exactly as published.

Prawns, Malay Curry of.— Pick some prawns from their shells ; let them bo a pint when prepared. Easp the half of a large cocoa- nut into two spoonfuls of hot water, and then smooth it through a sieve. Stew the prawns very gently with a shred onion and enough good mutton or veal broth to cover. See that the broth is well seasoned, and put in a stick of cinnamon. When the prawns are getting tender, mix two dessert- spoonfuls of curry- powder in a little cold broth, add it to the rest in the stewpan, and simmer for a few minutes. Take out the prawns, and strain the gravy over them into a clean pan ; make hot, and add the rasped cocoa-nut, and flour enough to thicken, which should be mixed with some of the nut- milk. Let all simmer gently for a few minutes, and serve with juice of a lemon and boiled rice in a separate dish

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