FROM THE EAST

Wairarapa Times-Age, 18 October 1939, Page 8

FROM THE EAST

CURRY DISHES. These are real Eastern curry dishes: Madras Curry. One pound of meat, cut into small pieces. Fresh meat is always preferable, but curry is admittedly one of > the most successful ways of using up a cold joint. If fresh, the meat should be stewed very slowly until tender in two cups of water. If cold meat is used, have good stock or gravy. Melt loz of butter and in it brown some onion to taste, sliced thinly, a little diced carrot and any other vegetables you may choose, such as beans, etc. Add also two or three cloves of garlic, a few raisins, cayenne, salt, slices of apple, a suspicion of ginger, peppercorns and herbs. When all are nicely browned, stir in a dessertspoon of curry powder. Then add the meat and cook on a slow fire for half an hour. Last, add a few drops lemon juice and one dessertspoon of coconut, and cook for anI other 15 minutes. Serve with chutney I and boiled rice. Ceylon Meat Curry. This is prepared in the same way as Madras curry, only no vegetables except onions are used. Chicken Curry. This dish is delicious. The poultry must be stewed very slowly until it is quite tender, before being added to the curry. Prawn Curry. I Prepare some good stock and add vegetables as tor Madras curry. Finally, add the prawns. Dry Curry. This is one of the most. appetising of all curries, though it is not well known. Either fresh or cold cooked meat may be used. It the former, it will need much longer cooking. Cut the mutton or beef into dices, but cook in less liquid. Fry the vegetables and prepare as before, adding plenty of pepper and salt. When the curry is almost ready to servo, stir in one tablespoon of crisp breadcrumbs, or more if a large curry is being made. There should be sufficient crumbs to soak up the liquid, leaving a crisp dry curry. When there happens to be a little meat curry left over, this mjikcs an excellent breakfast dish and, with the addition of the crumbs, it may be prepared in a frying-pan in a few moments. Always remember that the rice must be dry and floury, each grain separate, yet soft. On no account must it be sticky or wet.