CEYLON OR MALAY CURRY.
This is quite a spécialité, peculiar originally to places where
the cocoanut is extensively grown and appreciated. It is known
by some as the Malay curry, and it is closely allied to the molé
of the cooks of Southern India. Though best adapted for
the treatment of shellfish, ordinary fish, and vegetables of the
cucumis or gourd family, it may be advantageously tried with
chicken, or any nice white meat. We can describe it as a
species of fricassée, rich with the nutty essence of the cocoanut,
and very delicately flavoured with certain mild condiments.
It ought to be by no means peppery or hot, though thin strips
of red and green chilli skin or capsicum may be associated with
it. It therefore possesses characteristics very different from
those of an Indian curry. The chief point is the treatment
and application of the cocoanut, which should be as fresh and
juicy as possible, and of which there should be no stint.
When cocoanuts cannot be readily procured, a very good
mock Ceylon curry can be made, as has been said, with the
milk of almonds, and from Brazil nuts an infusion can be con-
cocted that very much resembles cocoanut milk.
The condiments employed are shallots or onions, a very little
garlic, green ginger, turmeric powder, a little powdered cinna-
mon and cloves, and the chilli strips aforesaid. Coriander-seed,
cummin-seed, cardamoms, fenugreek, chilli powder, poppy-seed,
&c., ought, on no account, to be used in this curry.
The most agreeable combinations are prawns or scallops with