A curry made by this method can be most success
fully heated if ½oz. of minced shallot or onion and a
teaspoonful of curry powder be fried in 1½oz. of butter,
moistened with a cupful of milk or stock, and, when
this has boiled up, added to the curry left over and
all re-heated together gently. But remember that
curry must always stand in a china basin or bowl,
unless cooked in an earthenware casserole. It cannot
be left safely to cool in a metal pan.
The above is only one amongst many methods of
making curry, but I can guarantee its success if the
directions are strictly adhered to. It is an Indian
recipe. A Cingalese or Malay curry is especially
noticeable for the preponderance of the cocoanut in
its manufacture, and is especially suitable for fish or
egg curries. It is, moreover, much milder than
ordinary curries; indeed it is really more of a fricassée
than a curry, as the powder shines chiefly by its
absence. Try it thus: Fry 2oz. or 3oz. of sliced
shallot in 1½oz. to 2oz. of butter till tender but
scarcely coloured, then add about a spoonful of
Malay curry powder, half the quantity of crème de
riz, and a pinch of caster sugar, moistening this
gradually as it cooks with about half a pint of
cocoanut milk; then add half a pint of stock (fish,
chicken, or vegetable, according to the material to be
curried), and lastly lay in the meat, etc., together, if
liked, with a good teaspoonful of grated green ginger,
and the skin of two or three green chillies cut into
strips (be sure you take out the seeds). Let this
all soak together without cooking for half an hour
or more, as you please; then draw the pan back to