Apricot & Meat with Kashmiri Mild Curry (Meat, Poultry or Seafood)

2 tablespoons clarified butter

1/2 teaspoon salt

2 tablespoons flour

1 12-ounce can apricots (juice only)

1 lemon

1 tablespoon Kashmiri Mild Curry

2 cups diced cooked meat, poultry or seafood

Bangkok Curry with Madras Tamarind Hot Curry (Shell Fish)

2 tablespoons sliced onions

2 tablespoons clarified butter

2 tablespoons Madras Tamarind Hot Curry

1/3 cup tomato puree or sauce

2 tablespoons grated coconut

1/4 cup chutney

1 cup stewed apples

Salt, paprika

3 to 4 cups cream

1 1/2 pounds cooked shrimp, crab, or lobster meat

Beef Curry with Bombay Saffron, Using Leftover Meat

Cold roast beef

1/3 cup clarified butter

2 onions

1/2 cup beer

1 tablespoon Bombay Saffron Rice blend

Salt

Vindaloo with Madras Tamarind Hot Curry (Pork)

1 to 1 1/2 pounds boneless pork loin cut into 1/2 inche cubes

4 tablespoons Madras Tamarind Hot Curry

1 tablespoon salt

1/2 cup mild malt vinegar

1/4 pound butter

2 or 3 bay leaves

Bobotee from South Africa with Sweet & Tangy Mango Soup Masala (Beef or Veal)

2 small slices bread

12 almonds

4 eggs

1 cup cream

2 onions

1/4 cup butter

1 pound (2 cups) cooked beef or veal

2 tablespoons Sweet & Tangy Mango Soup Masala

Salt

1 lemon

Buckingham Palace Curry with Kashmiri Mild Curry (Chicken)

1 young chicken

1/3 cup chopped onions

2 tablespoons clarified butter

2 tablespoons chopped almonds

2 tablespoons Kashmiri Mild Curry

Bouillon

2 tablespoons fresh grated coconut

2 tablespoons cream

Salt and pepper

Codfish Pilaf with Bombay Saffron Rice

1 1/2 pounds salted codfish

2 cups rice

1/2 pound butter

1 small onion, sliced

3/4 cup cream, warm

2 teaspoons Bombay Saffron Rice blend

1 lemon

Pepper

1 tablespoon minced parsley

Soak codfish overnight, then cover with fresh water and let come to a boil, then whisk off the fish and taste. If it remains too salty, pour off water, replace wilh fresh cold water and repeat the operation. Taste again. If the taste is right, keep lhe fish warm and reserve the cooking water.

Put the rice in a skillet with the onion slices and half the butter and brown. Then add curry powder and stir a few minutes, after which add enough of the reserved fish water to cover the rice a half inch. Transfer to a casserole with a lid, and bake in a 350 degree oven for 17 minutes, then check if the rice is done. It may need another minute or two, and a very little more liquid. Stir rice lightly wilh a long-tined fork. just enough to bury the top layer of kernels; do not re-cover when you put it back. into the oven. When the rice is done, pack it lightly in a ring mold and keep warm in a water bath.

Saute the fish in the rest of the butter. season with pepper and the juice of the lemon. Sprinkle in the parsley and stir in the warm cream. Fill the ring mold with the fish. Serves 6 to 8.

Eggs with Madras Tamarind Hot Curry

1 onion

1 tablespoon clarified butter

1 tablespoon Madras Tamarind Hot Curry

1 cup milk

1 cup stock or bouillon

1 tablespoon roux

6 hard-boiled eggs, shelled and sliced

Slice onion and cook in butter until colored. Add curry powder, milk, stock and enough roux to thicken slightly (about 1 tablespoon). Simmer until smooth and thick. Add eggs. Reheat, serves four.

Country Captain with Kashmiri Mild Curry (Chicken)

This, as its name implies, was a British Colonial idea of an Indian curry. It became tremendously popular, both in India and in England, and has numerous versions.

2 small plump chickens, cut in pieces

1 cup clarified butter

1 pound onions (2 large)

2 teaspoons salt

2 teaspoons Kashmiri Mild Curry

1 teaspoon turmeric

1 cup boiling water

Slice onions and saute in butter until golden; set aside. In the same butter cook the turmeric and chile for 2 or 3 minutes. Add chicken and salt, and cook until chicken is browned. Add onions and water, and cook until the water has evaporated and the chicken is done. Serves six.

Liberian Curry with Sweet & Tangy Mango Soup Masala (Chicken & Fruit)

1 onion

2 green peppers

1 clove garlic

1/4 cup clarified butter

1 banana, sliced

1/2 cup crushed pineapple

2 tablespoons Sweet & Tangy Mango Soup Masala

1 quart coconut milk

1/2 cup mango chutney

2 chickens cut into pieces

2 teaspoons salt

1 1/2 tablespoons flour

Chop onion, peppers and garlic. Cook in half the butter until brown. Add banana, pineapple, and curry powder. Stir until well mixed, then add coconut milk and chutney; simmer until thick. Salt chickens, dredge in flour, and brown in the remaining butter. Pass the sauce through a sieve or whirl smooth in a blender. Pour over chickens. Simmer for 10 more minutes, or until chicken is tender. Serves six.

Calleah Yerkhunee with Madras Tamarind Hot Curry (Mutton)

2 pounds lean mutton

3 or 4 onions, sliced

2 teaspoons salt

Pepper

1/2 ounce fresh green ginger or 1 teaspoons powdered

1/4 teaspoon ground cloves

1 tablespoon Madras Tamarind Hot Curry

1 tablespoon sugar

2 tablespoon lime juice

Cut up meat, cover onions with water, add salt and pepper, and simmer until the meat is tender. Mix spices. lime juice, and sugar with enough of the stock to make smooth. Add to the stew and simmer another 15 minutes. Serves six.

Cooked Vegetables with Bombay Saffron Rice

This Indian recipe uses up any leftover cooked vegetables such as beans, carrots cauliflower, peas, potatoes or a combination of several.

2 or 3 cups cooked vegetables

2 onions, thinly sliced

2 tablespoons clarified butter

1 1/2 tablespoons Bombay Saffron Rice blend

1 cup boiling water or stock

Salt and pepper

This begins, as do almost all curries, with cooking the onions in the butter, adding the curry powder, cooking a few minutes, then adding liquid and simmering 20 minutes. Add vegetables, season with salt and pepper, and cook until hot Serve with rice, and your choice of meat. Serves four to six.

Coafta with Calcutta Lemon Mustard Curry (Beef, Veal or Chicken)

This curry is similar to the Mexican albondiga.

Meat balls

1 pound beef, veal or chicken

1 tablespoon minced onion

1 tablespoon minced parsley

4 ounces bread crumbs (1 1/2 cups)

1/2 cup millk

1 teaspoon salt

Pepper

2 eggs, beaten

2 tablespoons flour

1 cup yogurt

Sauce

1/2 pound onions (1 large)

1/2 cup clarified butter

2 tablespoons Calcutta Lemon Mustard Curry

2 teaspoons salt

1/2 cup boiling water

Put meat through grinder three times, add onion, parsley, crumbs soaked in the milk, the seasoning and the eggs. Form into 2 dozen meatballs, then dredge in the flour. Put on a flat platter and cover with the yogurt. Let stand 1/2 hour. Fry half the onions in the butter until golden, add curry and stir over heat for 5 minutes. Pour in half the water, let simmer without stirring for 5 minutes, then add remaining water, salt., and onions. Lay in the meat balls and pour in any remaining yogurt. Cover the pan and simmer 1 hour. The meat balls will poach, remaining whole. Check them from time to time. Serve with or without rice and the usual accompainiments. This is a very good entree "as is". Serves six.

Crepes with New Delhi BBQ Spice Seafood or Chicken

Filling

1 large onion, chopped

2 green apples, peeled and chopped

2 ribs celery, chopped

6 tablespoons butter (3/4 stick)

2 tablespoons New Delhi BBQ Spice

6 tablespoons flour

3 cups chicken stock or broth

1 cup heavy cream

3 cups cooked seafood or chicken

Salt

Crepes

3 eggs

1 cup milk

1 cup flour

3/4 teaspoon salt

2 tablespoons Cognac

1/4 cup melted clarified butter

This recipe, obviously not Indian, is one I slipped in because it is very popular for luncheon or as an entree.

Cook onion. apple. and celery in butter until soft. Stir in curry powder and flour. Cook, stirring for 3 or 4 minutes. Add stock (use fish stock or canned clam juice if the pancakes arc to be served with shellfish; chicken stock for chicken). Simmer, covered, for 2 hours. Press through a sieve or whirl smooth in a blender. Add the cream, then taste and add salt and more curry powder if desired. Reserve 2 cups of the sauce, and add the shellfish (shrimp, crabmeat or lobster) or chicken cut in small dice. Put a large spoonful on the un-browned side of each pancake, roll and arrange on a buttered shallow baking dish, side by side. Pour over remaining sauce and put in a hot oven or under the broiler until hot and flecked with brown. If preferred, a couple of stuffed pancakes may be put on each individual plate, the sauce poured over, and the top sprinkled with a few slivered toasted almonds. Serves six or more.
Pancakes: Mix all ingredients together and beat or whirl in a blender until smooth. Let stand an hour before using. Heat a 6-or 7·inch skillet or crepe pan, brush wilh melted butter, then pour in about 2 tablespoons of the batter. Tip and roll the pan so that the batter flows evenly over the bottom. When browned on lhc bottom, slide onto a plate over a pan of hot water to keep warm. (It is not necessary to turn.) Continue until all crepes are made.

Cold Fish Curry with Calcutta Lemon Mustard Curry from Africa

8 fillets of sole

1 cup milk

1/4 cur flour

Salt and pepper

3 tablespoons butter

8 small or 4 medium onions

Malt vinegar

1 1/2 teaspoons Calcutta Lemon Mustard Curry

1 teaspoon turmeric

1 1/2 tablespoons sugar

1/2 teaspoon salt

Cover fish with milk and let stand several hours; drain, pat dry. Dredge in flour that has been seasoned with a little salt and peppper. Then saute lightly in the butter, place on a plate and set aside. Peel and slice onions thin and cover with vinegar. (If it is very strong, dilute with a little water.) Add seasonings and bring to a boil Cook 4 or 5 minutes. The onions should remain a bit crisp. Pour mixture over the fish and refrigerate for 24 hours. The dish is served cold and will keep for several days. Serves eight.

Hoosanie with Kashmiri Mild Curry (Beef or Mutton)

2 pounds beer or mutton

1/2 pound small onions (about 6)

4 ounces fresh ginger

3/4 cup clarified butter

2 tablespoons Kashmiri Mild Curry

2 teaspoons salt

4 cups boiling water

6 wooden skewers, soaked for at least one hour

Cut meat in pieces 1/4 inch thick and 1 inch square. Peel onions and slice horizontally; scrape ginger and slice very thin. Arrange meat on 6 skewers. alternating ever piece with a slice of onion and a slice of ginger. Fry remaining onion in butter, and when soft add curry powder and half of water. Stir, then add remaining water and let boil 5 minutes. Lay in skewers, cover, and let simmer 3 hours over a very low flame. Serves six.

Egg Curry with Madras Tamarind Hot Curry, from India

12 eggs

Salt and curry powder

1/4 cup clarified butter

4 large onions

2 tablespoons Madras Tamarind Hot Curry

1 tablespoon salt

2 cups boiling water

1/2 teaspoon freshly ground pepper

Hard-boil the eggs and remove shells. Prick them generously all over with a fork, then roll in a little curry powder and saiL Heat the butter and cook the eggs for 5 minutes, turning frequently - they must not burn. Remove from pan. Slice the onions and cook half of them in the same pan until golden. Add curry powder, cook 5 minutes, then stir in half the water. After 3 minutes, return eggs to pan and add remaining water, onions and saIt. Cover the pan and simmer gently for an hour. Just before serving, sprinkle on the pepper. Serves six.

Easy Beef Curry with Sweet & Tangy Mango Soup Masala from India

2 pounds round steak, trimmed and cut into cubes

2 cups sliced onions (1/2 pound)

3/4 cup clarified butter

2 teaspoons salt

1 cup boiling water

1/2 cup rich milk

3 or 4 whole cardamom seeds

2 teasponns Sweet & Tangy Mango Soup Masala

Cook half the onions in the butter until soft, add curry and cook 4 or 5 minutes, then add salt and some of the water. Stir until smooth, add remaining water and remaining ingredients, including meat. Cover and simmer 31/2 to 4 hours. If you have access to fennel, drop a sprig or two into this excellent curry. Serves six.

Indian Veal with Calcutta Lemon Mustard Curry (or Chicken)

9 large onions

1/4 cup clarified butter

4 tomatoes

3 1/2 cups cubed cooked veal (or chicken)

1 grated fresh coconut

2 teaspoons salt

1 tablespoon Calcutta Lemon Mustard Curry

2 tablespoons milk

1 1/2 tablespoons lemon juice

This is a quick method. Peel and slice onions thin, then cook in butter until golden. Peel and slice tomatoes and add, along with grated coconut. Mix curry paste with the milk, add meat, salt and liquid from the coconut, simmer 15 minutes. (Add milk, coconut milk or stock if too dry.) Add lemon juice. Serves six.

Kidney Curry with New Delhi BBQ Spice

3 veal kidneys

Salt and pepper

2 tablespoons butter

1 large onion

1 clove garlic

1 tablespoon flour

1 cup cream

2 teaspoons New Delhi BBQ Spice

Slice kidneys, removing hard core and membrane. Season well with salt and pepper. Slice onion and garlic thin, and cook in butter until brown. Sprinkle with flour and stir until smooth. Mix curry with a little water and add. Cook several minutes, then add the kidneys and cook 4-to 5 minutes over a gentle flame, tossing frequently. Too much heat or too long cooking makes kidneys tough and horrid. Just before serving, pour in the cream and cook just long cnough to heat. Serve with rice. Serves six.

Koormah Curry from India with Kashmiri Mild Curry

2 pounds fat mutton, cut into cubes

2 teaspoons salt

1/2 cup clarified butter

1 large onion

2 tablespoons Kashmiri Mild Curry

1/2 teaspoon peppercorns

1 clove garlic, crushed

1 cup yogurt

Sprinkle mutton with salt. Chop onion and cook half in the butter until crisp. Remove and reserve. In the same pan cook the Kashmiri Mild Curry until brown, replace onions. Add uncooked, onions, the meat, the yoghurt. and the whole spices. Add crushed garlic, cover and simmer gently for 2 hours or longer, adding water if curry is dry. However, there should be little or no sauce with this exceptional curry. Serves six.

Lobster Curry with Bombay Saffron Rice ala Maharajah of Kapurthala

1 medium onion

1/2 tablespoon clarified butter

4 green apples

1 tablespoon Bombay Saffron Rice blend

2 cups fish stock

11/2 cups heavy cream

1/2 cup coconut milk

1/4 cup veal stock or consomme

3 2-pound lobsters

Court bouillon

Chop onion and cook until soft in the butter. Peel and slice the apples ad add, along with the curry powder and fish stock. Cook until apples are soft, then pass through a sieve or whirl in a blender. Put resulting sauce in an earthenware casserole, add cream, coconut milk and fish stock. Cook lobsters in court bouillon for about 20 minutes, remove meat from shells while hot and cut into slices. Add to sauce and heat just long enough for the meat to absorb the flavor. Serve the rice and condiments. Serves six.

Madras Tamarind Hot Curry Chicken from India

2 medium onions

1 tablespoon clarified butter

1 small chicken

2 tablespoons Madras Tamarind Hot Curry

3/4 cup water

1 tablespoon lime juice

Salt

Chop onions and cook in butter until golden. Cut chicken in pieces, sprinkle with salt, and cook in the same pan, turning occasionally, for 10 minutes. Add curry powder and water, cover and simmer 10 minutes. Add lime juice and cook a little longer if chicken is not done. (Do not use an iron skillet for this dish, as the lime juice will react to it.) Serves two.

Maharani Mutton with Sweet & Tangy Mango Soup Masala

6 mutton rib chops

1 large onion

1/4 pound butter

Salt

1 tablespoon Sweet & Tangy Mango Soup Masala

2 tablespoons curry paste

12 tomatoes, peeled, seeded and quartered

1 carrot, peeled and sliced

1/2 tart apple, peeled and sliced

1 teaspoon beef extract or 1 bouillon cube

1/2 cup stock or bouillon

Select handsome chops with some fat. Have bone ends cut so they will fit in a large skillet. Slice onion and cook in butter until brown. Add chops. sprinkle with salt, and cook until nicely browned on both sides. Add curries and cook 10 minutes. Add tomatoes, carrots and apple. After 10 minutes, add stock and beef extract, simmer gently for an hour and a hall. Serves six.

Malay Chicken with Madras Tamarind Hot Curry

1/4 cup clarified butter

3/4 cup chopped onion

1 tablespoon Madras Tamarind Hot Curry

Pinch of ground cloves

Pinch of ground cinnamon

1 small plump chicken, cut in pieces

1 teaspoon salt

2 cups coconut milk

3 whole cardamom seeds

Melt butter, add onions, curry, and ground spices, cook until the onions are tender. Add chicken, and brown well. Sprinkle in the salt; warm coconut milk and add along wilh the cardamom seeds. Cover and simmer 45 minutes, or until the chicken is tender. Serves two or three.

Moglai Mutton Chop with New Delhi BBQ Spice

6 mutton loin chops

2 cups yogurt

2 teaspoons minced fresh coriander

2 tablespoons poppy seeds, crushed in a mortar

2 teasponns New Delhi BBQ Spice

1 teaspoon salt

1 tablespoon grated fresh ginger

1/4 cup clarified butter

Select loin chops about 1 inch thick. Combine yogurt with coriander, poppy seeds, allspice, garlic paste, and ginger. Spread on both sides of the chops and let stand lor scveral hours. Remove from marinade and saute in the butter until brown on both sides. Return marinade lo pan and simmer until the meat is tender. Serves six.

Mutton Curry with Bombay Saffron Rice (or Lamb)

2 large onions

1 clove garlic

2 tablespoons clarified butter

1 tablespoon Bombay Saffron Rice blend

2 tablespoons seedless raisins

2 tomatoes, peeled and sliced

2 pounds uncooked mutton or lamb, cut into cubes

1 cup boiling water

1 up tomato juice

Salt

Slice onions and garlic, and cook in butter until golden. Add curry powder, raisins, and salt to taste. Cook 5 minutes. Add tomatoes; cook 5 minutes longer. Add meat, along with water. Simmer an hour or more. taking care that it does not stick. Towards the end or the cooking, add tomato juice. Serves six.

Broiled Skewered Mutton Curry with New Delhi BBQ Spice

1 1/2 pounds boneless lean mutton

1 1/2 tablespoons curry powder

1 tablespoon New Delhi BBQ Spice

1 lemon

1 cup yogurt

2 ounces fresh ginger root

Salt

Clarified butter

Wooden skewers, soaked for at least an hour

Cut mutton into 1-inch cubes and marinate in a mixture of the curries the yoghurt, and the juice of the lemon. Let stand for several hours, turning if needed. Peel ginger root and slice as thin as possible. Remove meat from marinade, sprinkle with salt, and thread onto skewers, alternating with ginger. Broil over a clear charcoal fire (or broil in the kitchen range) for about 10 minutes, basting frequently with melted butter. Serves four.

Negombo Seafood or Chicken Curry with Calcutta Lemon Mustard Curry

4 large onions, sliced

1 cup clarified butter

3 large tomatoes, peeled and seeded

1 large tart apple, peeled and sliced

1 banana, sliced

1 tablespoon seedless raisins

6 cups fish broth or stock (chicken if you are using that)

1 tablespoon Calcutta Lemon Mustard Curry

1/2 cup chutney

3 pounds shrimps, lobster, fish or chicken

Cook onions in butter until golden. To stock add, tomatoes, apple banana and raisins. Simmer 3 hours. add curry powder and chutney, cook another 10 minutes. Meanwhile, shell and clean shrimp or cut raw fish, lobster or chicken in pieces. Saute in the remaining butter until browned. Add to the sauce and simmer until hot and the ingredients are cooked through. Serves six or eight.

Nizam Curry with Madras Tamarind Hot Curry Seasoning (Any Meat, Seafood or Vegetable)

2 onions, sliced

2 cloves garlic, chopped fine

2 tablespoons clarified butter

2 tablespoons grated coconut

2 pounds meat: fish, game poultry or vegetables

4 tablespoons Madras Tamarind Hot Curry

1 1/2 cups water

2 tablespoons vinegar

1 lemon

Salt

Cook onions and garlic in the butter until golden. Add curry powder and cook 2 minutes. Cut meat or whatever in cubes, add, cover and cook for 10 minutes. Then add water and coconut. Cover again and cook until meat/vegetables are tender - about 30 minutes or longer. Add vinegar, the juice of the lemon and salt to taste. Serves six.

Philippine Curry with New Delhi BBQ Spice (Ham)

1 medium onion

1 green pepper

2 tablespoons clarified butter

1/2 cup chopped ham

1/4 teaspoon thyme

1/4 teasponn celery salt

1 pinch cloves

2 teaspoons New Delhi BBQ Spice

Salt to taste

1 cup stock

1 egg yolk

1 tablespoon cream

3 cups hot cooked rice

Chop onion and pepper and brown in clarified butter; add ham and seasonings, cook 4 minutes. Add slock and simmer for 15 minutes, then mix egg yolk and cream, and a little hot sauce, Mix, then combine with remaining sauce. Serve with the hot rice. Serves three.

Pilaf with Bombay Saffron Rice Blend

1 onion

1/2 pound rice (1/1/8 cups)

1/4 pound butter (one stick)

Fish stock

2 teaspoons Bombay Saffron Rice blend

Here is the way to make pilaf for the royal curry. Slice the onion and cook in 2 tablespoons of the butter. When soft, add the rice and stir over heat until the rice takes on color. Transfer to a casserole, pour in fish stock - enough to have an inch above the rice. Cover and bake 20 minutes in a moderate (350 degree) oven, then add remaining butter. Stir lightly with a fork and test to make sure the grains are separate Dnd well cooked.

Pinkies Chicken Curry with Sweet and Tangy Mango Soup Masala

1 young chicken

1/4 cup clarified butter

1 cup heavy cream

1 teaspoon Sweet & Tangy Mango Soup Masala

1/2 cup Cognac

Salt to tste

The curry flavor is very delicate in this recipe. Cut up the chicken and brown it in the butter. Add remaining ingredients, cover and let the chicken "smother" in a moderate (350 degree) oven. This will take about 45 minutes. Serves four.

Pooloot from India with Calcutta Lemon Mustard Curry (Chicken)

1 4-to 5-pound chicken

2 teaspoons salt

8 onions

1 tablespoon ground ginger

2 tablespoons lemon juice

1/4 cup clarified butter

1 pound rice

3 or 4 shelled cardamoms

4 to 6 peppercorns, lightly crushed

1/2 pound bacon

6 hard-boiled eggs, peeled and sliced

2 teaspoons Calcutta Lemon Mustard Curry

Truss chicken and cover with water and salt. Peel onions and grate 4 of them. Put in a cheesecloth bag with the ginger. Add the bag, along with the lemon juice, to the chicken and cook 45 minutes. Remove chicken and cut in pieces. Discord onions. Slice remaining onions and cook in the butter until brown. Remove and reserve onions. In the same pan cook chicken until brown. In the meantime, cook the rice in the chicken broth, and dry at the oven door. To serve, arrange rice in center of platter, surround with chicken, sprinkle rice with cardamom and pepper, and garnish with cooked crispy bacon, onions, and egg pieces. Serves six.

>Madras Tamarind Hot Prawn Curry from India

2 large onions

1/3 cup clarified butter

1 tablespoon Madras Tamarind Hot Curry

1/2 teaspoon salt

1/4 cup water

2 tomatoes

1-1/2 pounds prawns or large shrimps

1 cucumber

Slice onions and cook in butter until golden. Add curry powder, prawns, salt and water. Peel and seed tomatoes and cucumber, and cut in dice. Add and simmer all together for 15 minutes. Serves four.

Pumpkin & Prawn Calcutta Lemon Mustard Curry

1 pound peeled pumpkin

2 large onions

1/4 cup clarified butter

1 tablespoon Calcutta Lemon Mustard Curry

1/2 cup boiling water

1 teaspoon salt

1 green apple

3 cups green prawns or jumbo shrimps

Cut pumpkin in 2-x 1 1/2 -inch pieces. Slice onions and cook half of them in butter until colored. Add curry, cook 3 or 4 minutes, add water and salt. When water boils, add pumpkin, the remaining onions, the apple, peeled and sliced, and the shrimps, shelled and cleaned. Cover and simmer 1 hour. Serves six.

Kasmiri Mild Curried Vegetables

3 pounds mixed raw vegetables

1/4 cup flour

1 cup clarified butter

3 onions

1 tablespoon Kashmiri Mild Curryr

1 teaspoon vinegar

1 tablespoon tomato sauce

2 cups bouillon

1 cup cream

Salt

Cut up raw vegetables: cauliflower, string beans and eggplant are a good mixture. Dredge in flour and cook in the butter until brown (you can use oil if you prefer). Drain and set aside. Slice onions and cook in 2 tablespoons of the butter until amber, then add curry, vinegar, and tomato sauce. Let simmer 5 minutes, and add bouillon. Simmer 20 minutes. add vegetables and cook slowly another 10 minutes. Just before serving add cream. Serve with rice. Serves six; enough for ten or twelve if used as a vegetable. This is also excellent cold.

King Edward Shrimp Curry with Pilaf and Bombay Saffron Rice Blend

1 large onion

1 herb bouquet (a sprig of parsley, 1 bay leaf, a sprig of thyme)

1/4 pound butter

2 cups coconut milk

1/4 teaspoon cinnnmon

1 1/2 tablespoons Bombay Saffron Rice blend

2 cups fish fish stock

1/4 cup thick cream

2 pounds cooked shrimp

Chop onion and cook with half the butter and the bouquet until soft. Add coconut milk, cinnamon and curry powder. Simmer 5 minutes, then pass through a fine sieve. Put in a large saucepan, add the fish stock and cook slowly for 20 minutes. Add cream and butter, then shrimp and heat. Serve with pilaf. Serves four.

Siamese Curry (Chicken) with Sweet and Tangy Mango Soup Masala

2 grated coconuts

2 cups boiling water

3 cloves garlic

1 large onion, peeled and chopped

2 to 3 hot chilies

2 teaspoons shrimp paste

3 tablespoons clarified butter

1 3-pound chicken, cut into pieces

Flour, salt and pepper

2 teaspoons Sweet & Tangy Mango Soup Masala

Make coconut milk with coconut and water Reserve. In a mortar pound the peeled garlic, onion, chilies and shrimp paste; reserve. melt butter, add curry powder and cook 4 minutes. Dredge chicken in flour and brown in the same pan. Ass onion paste and coconut milk, simmer until tender, adding a little milk if necessary. Season with salt and pepper. Serves three or four.

Trincomalee Chicken Curry from Ceylon

2 cups cooked diced chicken or lamb

2 medium onions, thinly sliced

4 teaspoons curry powder

2 tablespoons butter

2 tablespoons flour

1 tart apple

1 large tomato, peeled and diced

Salt to taste

1 cup rich chicken broth

Cook the chicken in the butter with the onions and the curry powder. When nicely browned, add the flour, apple and tomato, the stock, and salt to taste. Simmer until the apple is tender, and serve with rice. Serves four.

Dry Tuna Curry with Sweet and Tangy Mango Soup Masala

2 large onions

2 tablespoons clarified butter

2 cans tuna

1/3 cup seedless raisins

1/2 cup slivered almonds

2 tablespoons Sweet & Tangy Mango Soup Masala

Salt

3 cups cooked rice

Slice onions and cook in butter until gilded. Drain tuna of oil, flake, and add. Plump raisins in hot water and add, along with curry powder and salt to taste. Blend lightly, keeping mixture light. Mix in 3 cups of hot flaky rice. Drink beer with this. Serves six.

A Calcutta Lemon Mustard Veal Curry from Bengal

4 pounds lean breast of veal

2 large onions

2 ounces clarified butter (1/4 cup)

5 cloves garlic

6 thin slices bacon

2 tablespoons Calcutta Lemon Mustard Curry

1 cup hot water

1 cup milk

1 teaspoons salt

Cut veal in small squares; slice onions and garlic. Combine with bacon, curry and water, then cook slowly until all juices are absorbed. Add milk and salt, mix well. Simmer very slowly lor 3 or 4 hours. There should be very little sauce, but if the curry seems to be growing too dry, add milk or water at your discretion. Serves eight.

Versatile Curry Sauce with Kashmiri Mild Curry

4 onions

1 clove garlic

1/2 cup butter

1/2 cup flour

1/2 cup Kashmiri Mild Curry

1/4 cup lemon juice

1 can tomato paste

1 12-ounce can applesauce

6 cups chicken stock

Salt to taste

Peel and chop onions, mince garlic fine, and cook in the butter until soft. Add flour and curry powder, cook 5 minutes, then add remaining ingredients. Simmer for 1 hour. This may be frozen.

Zamindar Fish with Calcutta Lemon Mustard Curry

1 cup cooked fish or 1 can tuna

1 onion

1 tablespoon clarified butter

1 cup consomme or stock

1 tablespoon roux

1 tablespoon Calcutta Lemon Mustard Curry

1 cup cream

Salt

Cayenne

Flake fish. Slice onion and cook in butter until lightly colored. Add consomme and roux (equal parts of butter and flour, kneaded together), and cook until thickened. Add fish and simmer while you mix the curry smooth in part of the cream. Add, along with the remaining cream and continue cooking for another 10 minutes. Season to taste and serve with rice. Serves four.