Method.—Put ½ the onions into a mortar, add the dried chillies, ginger, turmeric, cumin, coriander, fenugreek, garlic and a dessertspoonful of salt, and pound until smooth. Fry the remaining onions in hot ghee until lightly browned, add the fish, previously washed, well-dried and cut into small slices, fry lightly, then add the stock or milk, the pounded ingredients, the juice of the tamarinds, and the green ginger, and cover closely. Cook slowly for 20 minutes, then serve with plainly boiled rice.
Time.—45 minutes. Cost, 1s. 10d. to 2s. Sufficient for 5 persons.
3848.—CURRY OF FOWL.
Ingredients.—1 fowl, 2 ozs. of ghee or butter, ½ a lb. of Kabool chennah or Indian corn, ½ a lb. of onions sliced, ½ an oz. of green ginger, ½ an oz. of coriander seeds, ⅛ of a teaspoonful each of black pepper, ground cinnamon, cloves and cardamoms, salt.
Method.—Cut the fowl into neat joints, place them in a stewpan barely covered with cold water, add the sliced onions, coriander seeds, green ginger, pepper, 1 dessertspoonful of salt and the Kabool chennah previously well washed, and cook until the fowl is tender. Mix the ground cinnamon, cloves and cardamom together, moisten with a little cold stock or water, add the strained liquor from the fowl, stir until it boils, and simmer gently for 20 minutes. Fry the fowl in hot ghee until nicely browned, put it into the stewpan containing the curry sauce, and let it stand for 20 minutes where it will keep hot. Serve with plainly boiled rice.
Time.—1½ hours. Sufficient for 3 or 4 persons. Cost, 3s. 6d. to 3s. 10d.
3849.—CURRY OF MUTTON.
Ingredients.—2 lbs. of lean mutton, 2 ozs. of ghee or butter, ½ a lb. of onions (sliced), ½ a lb. of pounded almonds, ¼ of an oz. of green ginger, ½ a teaspoonful of saffron, ⅛ of a teaspoonful of ground cloves, ⅛ of a teaspoonful of ground cardamoms, the juice of 5 limes, 1 clove of garlic, ⅓ of a pint of cream, ½ a teaspoonful of black pepper, salt.
Method.—Pound the green ginger with a little ghee, season it well with salt, and rub it into the meat, previously cut into small thin slices. Let it stand for ½ an hour, and meanwhile fry the onions in hot ghee until lightly browned. Put the meat into the stewpan, add the garlic very finely-chopped, ground cloves, cardamom seeds and pepper, and fry until the meat is cooked, taking care the onions do not become burnt. Now add the cream, ground almonds, saffron, the juice of the limes, and salt to taste, cover closely, and cook as slowly as possible for 20 minutes. Serve with plainly boiled rice.
Time.—2¼ hours. Sufficient for 5 or 6 persons. Cost, 2s. 2d.
