Curry a la Madras

Radio Record, 12 June 1936, Page 59

Curry a la Madras

ntetarrentiaeat iain teeter tavern eemmmicaantits RACH week the "Radio Record" publishes "My Favourite Recipe’ trom the chef of a wellknown New Zealand hotel. This week’s recipe, Curry a la Madras, is from the chef of the Hamilton Hotel, Hamilton, foz. butter or dripping, 2 med unt onions, 8 tablespoons flour, 2 tablespoons curry (according to taste), 2 peeled and cored apples, 2 tablespoons destecated coconut, 3 bananas, 2 tablespoons of sweet chutney, 2 tablespoons sultanes, salt, juice of 1 lemon, and about 14 pints of stock. Place butter in stewpan on stove, when melted add finely chopped onions, apples, bananas, sultanas and coconut. Simmer until tender Add curry powder and flour, leave. a few minutes, then stir into paste, add stock which should be boiling. and stir antil all thickens, add sali, chutney and lemon juice. Leave on slow heat until needed for usc, stirring occasionally. Pour over meat, poultry, or whatever ts to be curried, and leave on slow heat uatil serving time, Serve with boiled rice. J) Sern, ( ) Cree, (5 Se, ( ) ee, (eee, eee) OS 0O 9 0 0000 DEED O