There are many different kinds of curries. Some are so hot that the consumer thereof may feel that he is the possessor of an internal fiery furnace. Some are mustard-colored, some are almost black, some are thin and watery, some are thick, some are greasy, and some would be quite impossible for America.
Onions are always used in making curry, but do not let this discourage any one who does not like onions. One reason that onions are so unpopular is that so often they are improperly cooked. In making curry onions should be cooked until they are perfectly soft. Indeed they should be reduced to a pulp. This pulp helps thicken the curry gravy, and many people who claim that they cannot eat onions really enjoy them without realizing what they are eating.
The recipes which follow are all practical, inexpensive, delicious, and thoroughly reliable.
2. Beef Curry.
Cut a pound of fresh beef into bits. Any cheap cut does well for this. Slice an onion very thinly, and fry together in a dessert-spoonful of fat of any kind, the meat, onion, and two teaspoonfuls of curry powder. When they are nicely browned add several cups of water and simmer gently until the meat is very tender and the onion has become a pulp, thereby thickening the curry gravy. This requires long, slow cooking. More water may be added from time to time. If one has a fireless cooker, it should always be used in curry making. Serve with rice prepared according to taste. In India, curry and rice are always served in separate dishes. The rice is served first and the curry taken out and put over it. Usually chutney ([Chapter VIII]) is eaten with curry and rice.
3. Chicken Curry.
Cut a chicken up any way you like and fry it with one thinly-sliced onion and the curry powder. The amount of curry powder will of course depend on the size of the chicken. Fry together until the chicken is nicely browned, then add water and simmer until chicken is tender. Remember always to reduce the gravy by slow cooking until it is somewhat thickened by the onion pulp. A couple of sliced tomatoes fried with the chicken, onion, and curry powder is much liked by some—not only in chicken curry, but in all curries.
4. Curry With Curds.
This curry is prepared a little differently. Place in a deep dish one pound of beef or mutton or any kind of meat. Cover with thick curds of milk. These curds should not be too sour. Also add a green mango pepper thinly sliced, and if desired a clove of garlic, finely minced. Let stand in the curds for a couple of hours. In the meantime fry an onion and two teaspoonfuls of curry powder together. When nicely browned add the curd mixture. Cook over a slow fire until meat is tender. Cold sliced meat is very good prepared this way. In this case cook the onions thoroughly before adding the curd mixture. The meat should be cut in small pieces.