COOKING FOR 1967 Indian Curry

Press, Volume CVII, Issue 31498, 12 October 1967, Page 3

COOKING FOR 1967 Indian Curry

'By CELIA TIMMS) Curry is a favourite dish in many households but most frequently a “wet” curry is served. In India, the traditional home of curry, “dry” curry is the more common because of the custom of eating with the fingers. A modified dry Indian curry may be made from the following recipe, sufficient to serve four. You will need: lib beef steak 1 tablespoon ground coriander

1 teaspoon ground tur-

meric 1 bay leaf 2 cloves 1 teaspoon cummin seed i teaspoon chilli powder Pinch cinnamon A little vinegar 2oz butter 1 onion 1 clove garlic i pint beef stock Salt.

Method: Cut the steak into evenly-sized pieces. Mix the spices with a little vinegar. Melt butter in a pan and fry the finely chopped onion and crushed garlic until soft. Add the spice-and-vinegar mixture and cook two or three minutes, stirring, continually. Add the meat and cook slow-, ly, continuing to stir. Pour in enough stock to keep the meat from burning and cook over low heat for one hour. Season to taste with salt The liquid should be absorbed by the end of the cooking time and the curry should be dry. If rice is not obtainable, serve with plain boiled noodles. Longer cooking will not spoil the dish, providing it does not burn. Small quantities of stock may be added to prevent this.