No. 54. ECONOMICAL CURRY PASTE. |
- 1 lb. Coriander Seed.
- ¼ lb. Dry Chillies.
- ½ lb. Mustard Seed.
- 2 oz. Garlic.
- 2 oz. ——
- ½ lb. Dried Peas.
- ½ pint Vinegar.
- ¼ lb. Saffron.
- ¼ lb. Pepper.
- 2 oz. Dry Ginger.
- ½ lb. Salt.
- ½ lb. Brown Sugar.
- 2 oz. Cumin Seed.
- ½ 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. |
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