dinner
Tomato Curry with Prawns
From Anglo-Indian cookery at home, 1895
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 7. The excerpt below is the record exactly as published.
Tomato Curry with Prawns. — Prepare your prawns as shewn in recipe (above) for plain prawn curry, and have ready the following : — Six green chillies sliced, a teaspoon- ful of salt, one whole garlic, one sliced onion, a small piece of green ginger sliced, and a tablespoonful of coriander with two red chillies reduced to a paste. Put a dozen large tomatoes in boiling water. Place in a stew- pan two tablespoonfuls of “ ghee,” butter, lard, or dripping ; add the prawns with the salt and fry well. Next put in the green chillies, garlic, onions, green ginger, and coriander-chillie paste. Continue frying for some minutes longer, then throw in the tomatoes, previously halved, and the milk of a whole cocoanut or a breakfast- cupful of cow’s milk. Let the whole simmer over a gentle fire till the gravy gets thick, when serve. “ Ehall/’ or Split Lentils Curry.— Take a lueakfast- cu]) of lentils and sift it free of gravel or small stoiu's ; CURRIES. 17 then partially j^arch it in a dry pan over a clear fire. Tb is done, put it in a stew})an ; add cold water with a little saffron ; simmer gently till the grain is soft and the water has nigh boiled away. In another ])an, fry one sliced onion till brown ; throw in a chillie, also the boiled lentils, and fry the whole together, seasoning with salt and cayenne pepper. The curry should be of the con- sistency of mashed potatoes. Cold Fowl, or “ Country Captain ” Curry.— Fry an onion till quite crisp in a tablespoonful of “ ghee,” butter, lard, or dripping. Remove the onion and place by the fire. Joint your cold fowl, it well with curry powder, then fry in the same grease you used for the onion ; continue this, stirring briskly, till the grease disa])pears. Now place the meat in a dish and scatter on your crisped onions and a little salt. Be careful to prevent the meat from burning while being fried. c 18 A XGL O-INDIA N CnOKE R V. \{\VK. To Boil Plain Eice.- T ako, say, a ])()uiid of Patna rice, wash well in cold water, and drain it. Have ready a sonie- wliat large vessel of boiling water, throw in the rice, and stir occasionallv. To know if done, trv a grain between the finger and thumb. When sufficiently soft, add a cupful of cold water, and give a good stir ; then drain off all the water, shake the vessel, and })lace near the fire to strain. Another Method , — First spread it on a tal)le or cloth, and pick out all the stones or gravel ; then wash in two or three different waters, rubbing the rice well between the hands ; add a little lemon juice, or alum j^owder to whiten it ; drain and throw it into a large quantity of water; let it boil gently, and continue until it is tender, or onlv a small core in the centre remains ; throw it in a cullender and let it drain for a few minutes; then return it into the saucepan and ]dace it near the fire, so that it may steam quite dry. ‘‘Kitcherry” Eico. — Take half a pint of “dhall,” or split lentils or dry peas, and steep them in water ; to this add half a pound of clean rice, a little sliced green ginger, salt and allspice ; Iwil gently till the grain is tender and the water evaj)orates. Previously prepare six hard boiled eggs, cuf in two, am! some cris]>(‘d onions. Heap tlie lUCE. 19 rice and “ dhall ” on a dish, and garnish with the eggs and onion. To he a success, every grain of both rice and “ dhall ” should be separate. Cocoanut Hice.— Steep, say, a pound of fine rice in water for half an hour, after which drain it thoroughly. Take the milk of two cocoanuts and pour over the rice, adding cold water if necessary till the grain is fully immersed ; throw in a little saffron powder (this last to tinge the rice), cover, and allow to boil very gently. When done, and in order to steam or dry it, proceed exactly as per directions for boiling plain rice. Mutton “Pullow” nice.- Take a pound of fine rice and wash it well, allowing it to soak till yon are ready for it. Bruise a whole garlic, an ounce of green ginger, a teaspoon- ful of sal
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Cook this with the app: pantry check, scaling, and the assistant.