1 dessertspoonful of rice flour, 1 teaspoonful of ground turmeric, 1 teaspoonful of salt, ½ a teaspoonful of sugar, ½ a teaspoonful of ground cloves, ½ a teaspoonful of ground cinnamon, ¼ of a pint of fish stock, lemon-juice.
Method.—Peel the cucumber, cut it lengthwise into quarters, across into pieces 2 inches long, and carefully remove the seeds. Have ready a saucepan of salted boiling water, put in the cucumber, cook gently until three-quarters done, then drain well. Break the cocoanut in half, saving the milk from the inside, and scrape or chop the white part of the nut finely. Pour ⅓ of a pint of boiling water over the cocoanut, let it stand for 20 minutes, then strain off the liquid, and put it aside. Cover the grated nut again with ⅓ of a pint of boiling water, let it remain for at least ½ an hour, then strain through fine muslin 2 or 3 times, squeezing the nut well each time. Fry the onions and garlic lightly in hot butter, add the rice flour, turmeric, cinnamon, cloves, sugar and salt, stir and cook very slowly for 15 minutes, then put in the pieces of lobster and cucumber, cover closely, and let the stewpan stand away from the fire for ½ an hour, in order that the contents may become thoroughly impregnated with the flavour of the curry sauce. At the end of this time, re-heat, add the first infusion of the cocoanut and 1 teaspoonful of lemon-juice, bring to boiling point, and serve.
Time.—1½ hours. Sufficient for 3 or 4 persons. Cost, 1s. 9d. to 2s.
3845.—CHILWARS, TO COOK.
See directions for dressing whitebait (No. 687). They are served with fresh cut limes instead of lemons.
3846.—CHITCHKEE CURRY.
Ingredients.—2 onions sliced, 1½ pints of cooked vegetables, 1 tablespoonful of curry powder, rice.
Method.—The vegetables should comprise cauliflower, turnip, carrot, French beans, potato and any others in season, all of which should be cut into dice or small pieces. Heat the ghee, fry the onions, sprinkle in the curry powder, cook for about 20 minutes, and add the vegetables. Toss over the stove until thoroughly hot, adding a little gravy if too dry, and serve with boiled rice.
Time.—½ an hour. Sufficient for 3 or 4 persons.
3847.—CURRY OF FISH.
Ingredients.—2 lbs. of fish, ½ a lb. of onions sliced, 2 ozs. of ghee or butter, ½ an oz. each of green chillies, dried chillies, green ginger, turmeric, cumin seeds, coriander seeds, ¼ of an oz. of fenugreek, 1 clove of garlic finely-chopped, ½ a pint of fish stock or milk, salt, the juice of 2 tamarinds.
