One lb. of beef, mutton, fish, or vegetables, as desired. One tablespoon of curry powder, 1 heaping tablespoon of butter, 1 onion, ½ fresh cocoanut, juice of half a lemon, salt to taste. Curry powder to be mixed in 2 ozs. of water. Onion to be finely chopped. Cocoanut to be scraped and soaked in a teacup of boiling water, then squeezed, and the milk (or the liquid) to be put in the curry. First cook the butter till it bubbles, put in the onion and let it brown, add the curry powder, and let that cook a few minutes; if it becomes too dry and sticks to the pan add a little hot water. Then put in the meat (raw), cut in small pieces, fish, or vegetables, and fry them, add salt, and if dry, add a little more water, let all simmer till meat is thoroughly done; when about half done, add the cocoanut milk and the lemon-juice.
If not convenient to use the cocoanut milk, ordinary milk can be used, and the mixture thickened with a little flour. Cocoanut milk thickens without flour. When the butter separates and shows itself in the gravy, the curry is ready for serving. Curry should be served with plain boiled rice. Pass rice first, then curry.
If Indian chutney is served with curry it is a great addition. A banana may be cut up in pieces about half-inch thick, and added to the curry mixture while cooking, and is a pleasant addition to the flavour.
ANOTHER CURRY SAUCE
Chop 1 onion and 1 apple and cook them in 1 oz. of butter about 10 minutes, but do not let them brown. Add 1 dessert-spoonful of mild curry powder, the grated rind and juice of ½ a lemon, ½ pint of water or stock, some salt, and 1 tablespoonful of seedless raisins, and simmer until the onion is quite tender. Unless added to rice or paste put in 1 dessert-spoonful of flour after the onion and apple have cooked about 10 minutes.