Table and Kitchen

New Zealand Herald, Volume LXXIV, Issue 22819, 28 August 1937, Page 7 (Supplement)

Table and Kitchen

Some Welcome Variations A BEALLY well-made curry cnn be a delicious dish, besides being nourishing and economical. It makes a welcome chance from the ordinary joint and is most appetising on a cold day. But it must bo properly made, and the first thing to bo learnt in connection with it is the correct way to prepare the rice that should always accompany it. How to cook rice:—Wash one cup of rico thoroughly in cold water so as to free it from all loose starch, which tends to thicken in boiling and so to clog the rice. Salt should always be added to tho boiling water, as otherwise the rice will be insipid and tasteless. Put the rice in a largo saucepan of boiling water and from the minuto the water is again on the full boil allow exactly 13 minutes. Then put the rice on a sieve, pour a jug of cold water over it, let it drain well and toss lightly with a fork before serving, to break up any lumps. Every grain will be separate, dry, and quite hot.. In addition to the rice, chutney is an important feature of any curry. Ghost Ka Salun:—This is the name of a delicious mutton curry which is quite easy to make. Cut the meat in 2in. lengths. Slico two or three small onions and fry in butter to a golden colour, witji two chopped cloves of garlic; stir in half a tablespoon of curry powder, and season with salt. Now add one quartered tomato, one or two table-, spoons of hot water, add the meat and cook until well browned. Then cover with about half a pint of hot water and simmer gently for one to one and a-half hours, adding more water if the sauce appears too thick. Half an hour before serving, add three or four tomatoes, peeled and finely chopped. Vegetarian Curry:—"Wash half a pound of lentils well and soak in cold water for one and a-half hours. Drain off* the water and place lentils in a pan of boiling water and simmer gently for 45 minutes. Then add a peeled and finely chopped onion, two cooking apples, which have been peeled and sliced, and two sliced bananas. Mix well together. Then stir in one teaspoon curry powder and half a teaspoon lemon juice, .and lastly ono teaspoon white sugar. Simmer gently for 15 minutes, then turn on to a hot dish and servo with boiled rice. Indian Curry:—Melt some good dripping in a pan and when smoking hot, drop into the pan rump or topside steak which has previously been dipped in flour. Brown both sides lightly, then remove from pan and cut into small, neat squares. Into the pan toss a large chopped onion and fry till a golden brown. Put the onion into a saucepan, add one, and a-half teaspoons curry powder, a little chopped apple, a dessertspoon desiccated coconut, a handful of raisins, a tablespoon each of finely chopped carrot and turnip, one tablespoon of chutney, and the grated rind of a lemon. Blend all well together, then add one and a-half cups stock or gravy and simmer all gently for ten minutes. Then add diced meat_ with pepper and salt to taste, and simmer gently until meat is quite tender. Just before serving add a teaspoon of lemon juice and serve with hot boiled rice or potato. _ Curried Fish: —Boil one pound fish For ten minutes or a little longer, according to thickness, in water to which a little salt has been added. Drain off water, reserving about half a pint, and

/ (////S///////S//S/S/SSSSS////SSS/SSSS///S////S///S*SSS//S/S^ \ All correspondence for this column must be addressed | $ Readers' Exchange, Lady Editor, Herald Supplement | $ ///J///////////////////////////////}-

Why Not Curry It?

allow to cool. Melt ono ounce butter in a pan, add ono chopped onion and fry till golden brown. Add a peeled, cored and chopped apple, ono teaspoon curry Eowder, the grated rind and juice -of alf a lemon, and the half pint fish water. Bring to the boil and simmer for ten minutes. Remove skin and bone from the fish and flake, mix into the curry, and serve with boiled rice or on slices of toast, garnished with lemon slices and parsley. Prairie Curry:—Mince ono pound beef after removing skin and fat. Soason to taste with salt and popper and bind with a beaten egg; form into little balls. Melt 2soz. dripping in a pan and add tho meat balls, frying until a golden brown. Remove and drain well. Pour ono and a-half gills boiling water over three ounces desiccated coconut and leave until cold. Add one onion peeled and chopped to the dripping and qook until brown. Then stir in one ounco flour and ono tablespoon curry powder and brown. Add half pint stock and the water drained from the coconut. Mix in ono finely chopped apple and stir mixture until it boils. Then add tho meat balls and simmer gently for 20 minutes. Lastly, stir in ono tablespoon milk, one teaspoon lemon juice, and salt to taste, and serve on a hot dish surrounded with boiled rico. Curried Eggs:—Hard boil six eggs, drop them into cold water, and when cooled a little, remove shell and skin. Melt two tablespoons butter in a saucepan, add ono tablespoon finely chopped onion, and cook thom until golden brown. Then stir in two teaspoons curry powder, two tablespoons flour, and half teaspoon salt. When thoroughly blended gradually add ono and a-half cups stock, k or tho same quantity of milk, and stir, simmering gently for five or ten minutes. Then add half tho eggs roughly chopped, and heat thom through thoroughly. Lastly, add ono teaspoon lemon juice and serve at once surrounded with boiled rice, and garnished with tho remainder of the eggs cut in quarters.