1 lb. Coriander Seed. 1/4 lb. Dry Chillies. 1/2 lb. Mustard Seed. 2 oz. Garlic. 2 oz. ---- 1/2 lb. Dried Peas. 1/2 pint Vinegar. 1/4 lb. Saffron. 1/4 lb. Pepper. 2 oz. Dry Ginger. 1/2 lb. Salt. 1/2 lb. Brown Sugar. 2 oz. Cumin Seed. 1/2 pint Lucca Oil.
N.B.--Few Bay Leaves in Ceylon and India. Using Carugapilbay or _Curry Leaves_, black.
_Mode._--Grind all the above with the vinegar using to moisten the ingredients, using a Curry stone or stone-made pounder. When all the above nice and thin as a paste, put in a jar and pour over the Lucca oil, and cover it up. Use a large spoon for Madras Curries. The above good for mushroom, snipe, partridge, and other brown Curries of superior quality.
2 lbs. Coriander Seed. 1/2 oz. Chillies. 4 oz. Pepper. 7 oz. Cumin Seed. 7 oz. Mustard Seed. 1 oz. Bay Leaves. 8 oz. Carum Seed. 2 oz. Saffron.
Make all the above into powder, and calculate the weight--ought to equal. Use one and a-half tablespoonful for brown Curries only.
1 lb. Coriander Seed. 1/4 lb. Cumin Seed. 6 oz. Saffron. 10 oz. Dry Chillies. 2 1/2 oz. Vantheyam (Tamil name) Fenugreek. 4 oz. Ginger. 1 Handful chopped-up Bay Leaves.
Pound smooth all these, and bottle it in, well corked, and use as above. The above three recipes are from Mr. Symon Nayajam, cook, of Madras and Colombo, Ceylon.
No. 57.--CURRY POWDER (a most excellent).
2 Large Old Fowls. 1 lb. Coriander. 1/8 lb. Chillies or Cayenne. 6 oz. Saffron. 2 Large Spoons Cumin Seed. 1 oz. Dry Ginger. 2 oz. Garlic. 4 Large Spoons of Rice Powder, as No. 48; or 4 Large Spoons of Dried Peas (roasted and ground). 1/2 Handful Dried Bay Leaves. 1 Tablespoon Peppercorns. 2 doz. Cloves. 1/4 lb. Button Onions, 1/4 lb. Butter or Ghee.
_Mode._--Clean the fowls and cut them in small pieces, the giblets and all. Put into a large saucepan, and add a few quarts of water, and boil it very tender--I mean simmer gently for two days. The bones, meat, etc., should be mashed up. Now take out all the bones, and keep to a side. Take a large saucepan, put in the butter and sliced onions, and fry it to a brown colour. Now add all the Curry Powders, garlic chopped up, bay leaves, dry ginger, cloves, pepper, all in powders, and fry gently for a few minutes. Now add the gravy of boiled fowls, with the meat, etc., and let it simmer so a few minutes. When all these are reduced to three quarts, just dish it on a flat dish and let it cool for a day, or till it gets hard as a brick. Now pound this in a stone-made mortar to a smooth powder, and bottle it, well corked, and use for Brown Curries, a dessertspoon to a pound, with sliced onions, milk or gravy, and lemon juice.