South Sea Island Curry

Ingredients

• 1 lb. fresh shrimps
• Yl can of tomatoes (in the absence of the fruit of Tahiti)
• 1 cut up onion
• A little chutney powder
• 2 tablespoons butter
• 1 cup cream (in lieu of cocoanut milk)
• 2 tablespoons green peppers, chopped fine
• 1 teaspoon curry powder
• 2 tablespoons flour
• Taste it, add salt and pepper
• Be sure to add sugar

Method

1. 1

   Brown the butter, add the onion, and cook until soft.

2. 2

   Put in the flour but do not brown, add the chutney and curry, then tomatoes and green peppers, then the cream, lastly a heaping cup of freshly grated cocoanut.

3. 3

   Taste it, add salt and pepper.

4. 4

   Be sure to add sugar, as it will lack the sweetness of the sun-ripened tomato.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 40. The excerpt below is the record exactly as published.

South Sea Island Curry. 1 lb. fresh shrimps. Yl can of tomatoes (in the absence of the fruit of Tahiti). 1 cut up onion. A little chutney powder. 2 tablespoons butter. 1 cup cream (in lieu of cocoanut milk). 2 tablespoons green peppers, chopped fine. 1 teaspoon curry powder. 2 tablespoons flour. Brown the butter, add the onion, and cook until soft. Put in the flour but do not brown, add the chutney and curry, then tomatoes and green peppers, then the cream, lastly a heaping cup of freshly grated cocoanut. Taste it, add salt and pepper. Be sure to add sugar

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