Indian Curry
Ingredients
Directions
Prepare the base
Cut up an onion very finely and brown it in a tablespoon of lard or butter.
Add a tablespoon of curry powder made into a paste, put it on the fire and stir it until thoroughly cooked, being careful not to scorch it.
Cook the meat
Then add the meat—chicken, rabbit or mutton, as you prefer—and stir in a cupful of stock of boiling water.
Then cover it with stock or boiling water, and let it boil slowly until the meat is tender.
Thicken and serve
To thicken the gravy, add three boiled and mashed potatoes.
If you wish it very hot, add a little Worcestershire sauce.
Serve with rice boiled dry all around the dish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Onion (in the method)
- Browned in fat to build a sweet, savoury flavour base for the gravy.
- Curry powder (in the method)
- Provides the main spice aroma and flavour once cooked in fat.
- Meat (in the method)
- Chicken, rabbit or mutton forms the substance of the dish and flavours the gravy as it cooks.
- Potatoes (in the method)
- Mashed into the liquid to thicken the gravy.
The step that matters
Cooking the curry powder paste. Spices must be stirred in fat over heat until cooked, which releases their aroma and removes raw, dusty flavour. Too little heat leaves the spice raw; too much scorches it and makes the gravy bitter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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