CURRY CAN BE AS MILD AS YOU PLEASE

Taupo Times, Volume XIV, Issue 62, 10 August 1965, Page 9

CURRY CAN BE AS MILD AS YOU PLEASE

Curry has lots of appeal, particulaily for gueals who like its pleasing blend of sweet and sharp, salty, spicy and pungent flavours. The hostess approves it for other reasons: it is simply made and can be prepared weU ahead, and the flavour is enhanced when this is done.

It looks attractive on the table, and lends itself vvell to either formal or buffet meals. Final telling point, curry is easy on the budget. So next time you entertain, plan to serve a curry. Don't be put off by memorioa of mouth-searing curries eaten in the past, for curry can be as mild aa you pleaae. It is possible to blend the spices to suit your own taste. Choose amongst coriander, tumeric, cumin, cardamon, nutmeg, cloves, fenugreek, cinnamon, allspice, poppy seed, chillies, ginger, peppercorns and mustard seed. Most of us will settle for ready-made curry powder, and play safe by adding less than the full amount called for in the recipe. More can be added later, but it is difficult to adjust an overseasoned curry. Many foods blend well with a curry flavour, and you can choose meat, fish, poultry, eggs or vegetables as the base. Adding apples is contrary to eastern custom, but most western versions use apple to give the tart flavour otherwise contributed by limes or tamarinds. Similarly, true curry does not contain sultanas or raisins. Sometimes coconut milk is called for in a recipe, and an acceptable substitute can be made by soaking 4oz desiccated coconut in two cups of milk or water for an hour, and then pressing out the resultant liquid. Authentie curries are dry, so use just enough moisture to keep the curry from burning while it simmers to blend the flavours. If a more gravy-like texture is desired, add extra liquid and use flour to thicken the curry. For 25 servings, melt one cup butter, dripping or oil, and in it lightly brown lfclb sliced onions; add ljlb diced tart apples and brown lightly; add three tablespoons curry powder, and 4oz flour and cook till it froths; add 81b topside steak, cut in cubes; one clove garlic (crushed in), one tablespoon salt, | pint tomato puree, 1 to li quarts coconut water or stock, halfcup sultanas, fruit chutney, or tart jam. Simmer gently till meat is tender — about li hours,

adding more liquid as necessary. Taste, add more seasonings if needed and serve very hot. The side dishes served with a curry are as important as the dish itself. Plain boiled or fried rice is essential. Allow 2oz raw rice for each serving, and cook it in plenty of boiling salted water till it is just tender. Fried rice is browned in a hot pan containing a little oil before being boiled. Place the dish of piping hot curry on the table with the bowl of rice beside it. Round them place small eontainers of colourful and flavoursome garnishes, for the guests to help themselves. Some or all of these should be included: Mango chutney, diced tomatoes, chopped green onions or peppers, crumbled crisp bacon, sliced b a n a n a, chopped salted peanuts or almonds, raisins, preserved ginger, chopped hard cooked egg, coconut and poppadums. What to drink ? The strong spicy flavours of a curry tend to overwhelm a wine, and chilled beer or cider is more appropriate. — Home Science Extension, Department of Adult Education, University of Otago.