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Stick Curry

From Indian Cookery "Local" for Young Housekeepers (1887).

Source and licence

From Indian Cookery "Local" for Young Housekeepers (1887), printed page 66, digitised by the Internet Archive: https://archive.org/details/1indiancookery-1887

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 204.
  2. Have some wooden pins made of Bamboo, about three inches long;
  3. the meat for this curry may be either cooked or raw, but cut smaller than usual.
  4. There must be the same curry stuff ground for this as for the common meat curry, but there must be some sliced garlic, onions, and fresh ginger.
  5. Each stick must be strung with a piece of meat, a slice of onion, another piece of meat, then a slice of fresh ginger, a third piece of meat a slice of garlic, repeated until you have disposed of the whole of your meat.
  6. Fry these sticks in ghee till the meat is cooked, and let them stand while you proceed to make the curry.
  7. Place a chatty on the fire, warm a desert spoon of ghee, fry a sliced onion, then the curry paste, put in the “Sticks” and stir them with the mussala, then add a tea cup or more of thin cocoanut milk for gravy and let the curry, simmer on a slow fire, add salt to taste, acidulate with lime juice, and a few minutes before serving pour in half a tca cup of thick cocoanut milk.
  8. 68 _* Cold Meat Curry.
  9. 205.
  10. Materials.
  11. 1 Ib.
  12. of cold roast meat, a sour lime, & couple of onions, a slice of roasted cocoanut, all the mussala you put in meat curry, with two tea spoons of slightly roasted kus-kus, no spice.
  13. Directions.
  14. Cut up the cold meat and keep it aside, grind the cocoanut very fine—(removing its dark skin,) till it is as soft as butter.
  15. Grind the curry stuff separately.
  16. Pound an onion, warm a spoonful of ghee and throw in the onion, brown it slightly, add your curry stuff, brown this till it smells pleasantly, add the ground cocoanut and stir for a minute or two longer, then put in the meat and the curry stuff water.
  17. Let the curry simmer, adding as much warm water as you require for gravy.
  18. Ina few minutes it will be ready.
  19. Add the lime juice just before serving.