530. Lobster Curry.—Procure a large boiled lobster, break the shell, and take out the flesh in as large pieces as possible, cutting the tail into about six pieces, and the claws of a proportionate size; then cut two onions into small slices, which put into a stewpan, with an ounce of butter, fry them of a light yellow color, then mix in a good tablespoonful of mild curry paste (or half powder and half paste), and add a pint of good broth, then boil it up over the fire until becoming a little thickish, when put in the lobster, stir the whole round, then cover the stewpan closely, and put it into a moderate oven half an hour, by which time the curry would be of a proper consistency, and the lobster very delicately tender, add the juice of half a lemon, and serve with rice separately. If no oven it may be very gradually stewed over a slow fire, in which case it might want moistening occasionally.
531. Crab Curry.—Prepare the onions and curry precisely as in the last, but adding the flesh of a crab (broken small) instead of a lobster; let it stew over the fire about twenty minutes, add the juice of half a lemon, and serve as before.
532. Oyster Curry.—Blanch and beard six dozen of oysters, leaving the oysters in their own liquor; then cut two middling-sized onions into small dice, and sauté it in a stewpan, with an ounce of butter; when done, mix in two teaspoonfuls of curry powder and one of curry paste, then add the oysters with their liquor, and keep stirring over the fire until the oysters become enveloped in a thick sauce, when turn them out upon your dish, and serve with rice separately.
533. Prawn Curry.—Procure sufficient prawns to weigh about a pound; when picked, put half of a small onion chopped very fine into a stewpan, with half an ounce of butter, stir them over the fire until becoming rather yellowish; then add two teaspoonfuls of mild but rather piquant curry paste, mixing the whole gradually with half a pint of good broth; then put in the prawns, and stew gently about a quarter of an hour, when they will be ready to serve; rice separate.
If no curry paste, powder may be used, but the paste is far preferable.
Shrimps may also be curried in the same way, but they are in general so very salt.