- 3 ozs. coriander seed
- 2-1/2 ozs. tumeric
- 1 oz. black pepper
- 1/2 oz. lesser cardamoms
- 1/4 oz. cinnamon
- 1/4 oz. cumin seed
Put the ingredients into a cool oven and let them remain there all night.
Next day pound them thoroughly in a marble mortar, and rub through a
sieve. Put the powder into a well-corked bottle.
A spice machine may be used instead of the mortar, but in that case the
tumeric should be obtained ready powdered, as it is so hard that it is apt
to break the machine.
- 1 large onion
- 1 dessertspoon curry powder
- 1 oz. butter or nutter
- 3 hard-boiled eggs
- 1 dessertspoon tomato pulp
- 1 teacup water.
Shred the onion, put it in the stew-pan with the butter, sprinkle the
curry powder over, and fry gently until quite brown. Shell the eggs and
cut them in halves. Add the eggs, the tomato pulp, and the water. Stir
well, and simmer until the liquid is reduced to one-half. This will take
about 15 minutes.
Serve with plain boiled unpolished rice.
GERMAN LENTIL CURRY
Use the ingredients given, and proceed exactly the same as for egg curry.
But in place of eggs, take 1 cup of cold cooked German lentils
(see recipe for cooking lentils). Use also 2 teacups water in place of the
1, and only 3/4 oz. butter or nutter.
Use the ingredients given and proceed the same as for German lentil curry,
using any cold steamed vegetables in season. The best curry, according to
an Indian authority in cooking, is one made of potatoes, artichokes, carrots, pumpkin