Selim's Curries

Ingredients

• Cut a pound and a half of chicken, fowl, veal, rabbit, or mutton
• Put from two to three ounces of fresh butter
• add from two to three dessertspoonsful of the currie-paste

Method

1. 1

   Cut the meat into pieces an inch and a half square.

2. 2

   Melt the butter in a stewpan, add the meat, and stir with a wooden spoon.

3. 3

   Mix in the currie-paste and stir over a brisk fire for 5 to 10 minutes.

4. 4

   For a gravy currie, add 2-3 tablespoons of boiling water after mixing in the paste and continue stirring for 10-12 minutes until the sauce is creamy.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 276. The excerpt below is the record exactly as published.

selim’s curries. ( Captain White's.') These curries are made with a sort of paste, which is labelled with the above names, and as it has attracted some attention of late, and the curries made with it are very good, and quickly and easily prepared, we give the directions for them. “ Cut a pound and a half of chicken, fowl, veal, rabbit, or mutton, into pieces an inch and a half square. Put from two to three ounces of fresh butter in a stewpan, and when it is melted put in the meat, and give it a good stir with a wooden spoon ; add from two to three dessertspoonsful of the currie-paste

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