N.B.—The above recipe is a most excellent of all the Curry Powders and Pastes, only second to none. In India we can prepare the above with tamarind included, for acid taste, and few other ingredients which can get fresh in Ceylon and India, but I think not procurable in England.No. 58.—TOMATO CURRY.For a pound of young or green tomato, ingredients same as for Potato Curry, No. 35, or for Brown Curry same as No. 4, Madras Curry. Treat it same as the Cabbage Curry. But I recommend that tomatoes should be made Brown Curry—tastes nice. Tomato curried is better than all the vegetables if it is properly made. Ripe tomato not nice when curried, only for salads.No. 59.—CURRIES UNDER VARIOUS NAMES.As to my opinion, Curries can be made from anything, if you could procure the proper Curry Powders, etc. Almost every Curry is made one or two ways, by only reducing, exceeding, or mixing the various Curry stuffs. Some Curries are hot, some dry, some juicy, some sour, and so on. Then the cooks celebrate the names in the menu as Delhi Curry, Agra Curry, Madras Curry, Curry à la Punjab, Bengal Curry, Mysore Curry, and several other names too numerous to mention in this little work. But I myself and several parties who have visited India will be glad to recommend Madras Curries as best; and Ceylon Singhalese Curry (yellow) is good, made of cocoanut juice, Maldive fish, lemon, Curry leaves, saffron, etc. Several cooks add too much ghee or butter, lard, etc., but it only spoils the taste of the Curry; and some cooks put too much spice, and give it too much flavouring. Reasonable ingredients couldn't spoil a Curry. A small girl of 10 years of age will make a Curry, as Curries are easily made in India and Ceylon.No. 60.—CHUTNEY CHICKEN.Same as country capon, or country captian, but mix few tablespoons of mango chutney, or any other chutneys, but not hot.No. 61.—WHEN TO USE CURRIES.First Course.Soup.Fish.Entrees.Joints.Second Course.Curry and Rice.Sweets.Cheese.Dessert.Coffee.TAMIL AND ENGLISH NAMES FOR CURRY STUFFS, etc., as used in Ceylon.I only give a few of Tamil languages as generally in use, but not high words. Many parties visited our Indian continent will understand the following and names of native vegetables:—English.Tamil.Rice.Areysi.Curry.Currie.Coriander.Cotha Mulle.Saffron.Münjal.Cumin Seed.Seeragam.Ginger, Dry.Sukkoo.Ginger, Green.Engi.Salt.Oopoo.Dry Chillie.Cotchi Kaie.Green Chillie.Patcha Kotchi Kaie.Cocoanut.Thankaie or Thayangaie.Maldive Fish.Massi.Milk.Paal.Bread.Rotti.Sugar.Sèèney.Water.Thannir.Cocoanut Oil.Thankaie Annay.Ghee.Naie.Butter.Vannai.Onions.Vengayam.Curry Leaves.Caruga Pillay.Lemon or Limes.Thascekaie.Tamarind.Puley.Cinnamon.Carova Patta.Cloves.Ikramba.Dry Fish.Caroowadoo.Fish.Meen.Beef.Erratchi.Mutton.Art Erratchi.Pork.Pandi Erratchi.Fowl.Coley.Chicken.Coley Kunju.Articles of Food—Posana Patharitlaugal.Meat.Ereitchi.Fresh Meat.Patcha Eratchi.Ghie Fish.Ney Meen.Soles.Nakoo Meen.Shrimps.Cooni, Erraal.Prawn.Erraal.Lobster.Singeerral.Crab.Nandoo.Turkey.Van Coley.Goose.Peria Vathu, or Wathu.Teal.Seeragi.Snipe.Collan or Collaan.Cereals.Thaniya Vagayi.Boiled Rice.Soru.Pearl Barley.Barli Arisi.Sago.Sav-vari-si.Kurrakan Raggy.KoorakanKapay.Maize.Sollam, Mākka, Solam.Pulses.Payaroo Vagaie.Grain.Kadalay, Thaniam.Flour.Mahà, Vagai.Wheat Flour.Gothuma Mā.Corn Flour.Sollam Mā.Tapioca.Eli lay Mā.Arrowroot.Coova Mā.Cabbage.Govis Keeray.Cucumber.Wellari.Pumpkin.Poosani Kai.Bringall.Kathari Kay.Wenda Kay.Wenda Kai.Drumstick.Mooroonga Kai.Curry Stuffs.Masalai.Pepper.Melagu.Mustard.Kadoogoo.Garlic.Vella Vengāyam.Fenugreek.Vanthayam.Dark Margosa Leaves.Caroova Pillay.Aniseed.Sōōmboo.Cardamom.Alāmor elam.Nutmeg.Sathi Kai.Mace.Sathi Pathari.Lime.EllumitchanPalam.Fruit.Pala, Vagai.Mango.MāmPalam.Plantain.ValaPalam.Custard Apple.SeithaPalam.Jack Fruit.Paala, Palam.Bread Fruit.Lera Palla Kai.Bullock's Heel.Rama Seitha Palam.Pine Apple.Annāsi Palam.Orange.Pani Thottam, Palam.Guava.Coiya Palam.I can give several other names in Tamil and English, but my little book is too light to carry the burden.D. SANTIAGOE.PRINTED BY WILLIAM CLOWES AND SONS, LIMITED,LONDON AND BECCLES.[1]For Fish Curries, but not fresh fish—the fresh fish could be given acid taste from lemon, or tamarind, or vinegar.[2]In 1879 have been to Maldive Island, or Minicoi Island, with my master, to a wrecked steamer of “Bird” Line.—Ed.Please to read the article ofSaturday Reviewof 22nd October, 1887.[3]Dried shark, prepared in the Maldive Islands.—Ed.[4]If could be procured.[5]Ghee is only melted butter, much used in India, most by Bengali.[6]Natives of India says it is a very useful medicine, but I myself know too little history about it, but has a nasty smell.[7]Poppadoms is a thin kind of flour and turtle eggs, and a kind of grain, mixed and made as thin as paper.[8]Kitchen mate is a boy kept under the cook to do all the washing, etc., etc.[9]Why English people always spell this word wrong? Everybody knows this—Mollagoo,pepper; tanney,water. In proper Tamil the mollagoo tanney is pronounced “Mollagoo Neer” and “Mollagoo Tannir.”
N.B.—The above recipe is a most excellent of all the Curry Powders and Pastes, only second to none. In India we can prepare the above with tamarind included, for acid taste, and few other ingredients which can get fresh in Ceylon and India, but I think not procurable in England.
N.B.—The above recipe is a most excellent of all the Curry Powders and Pastes, only second to none. In India we can prepare the above with tamarind included, for acid taste, and few other ingredients which can get fresh in Ceylon and India, but I think not procurable in England.
No. 58.—TOMATO CURRY.
For a pound of young or green tomato, ingredients same as for Potato Curry, No. 35, or for Brown Curry same as No. 4, Madras Curry. Treat it same as the Cabbage Curry. But I recommend that tomatoes should be made Brown Curry—tastes nice. Tomato curried is better than all the vegetables if it is properly made. Ripe tomato not nice when curried, only for salads.
No. 59.—CURRIES UNDER VARIOUS NAMES.
As to my opinion, Curries can be made from anything, if you could procure the proper Curry Powders, etc. Almost every Curry is made one or two ways, by only reducing, exceeding, or mixing the various Curry stuffs. Some Curries are hot, some dry, some juicy, some sour, and so on. Then the cooks celebrate the names in the menu as Delhi Curry, Agra Curry, Madras Curry, Curry à la Punjab, Bengal Curry, Mysore Curry, and several other names too numerous to mention in this little work. But I myself and several parties who have visited India will be glad to recommend Madras Curries as best; and Ceylon Singhalese Curry (yellow) is good, made of cocoanut juice, Maldive fish, lemon, Curry leaves, saffron, etc. Several cooks add too much ghee or butter, lard, etc., but it only spoils the taste of the Curry; and some cooks put too much spice, and give it too much flavouring. Reasonable ingredients couldn't spoil a Curry. A small girl of 10 years of age will make a Curry, as Curries are easily made in India and Ceylon.
No. 60.—CHUTNEY CHICKEN.
Same as country capon, or country captian, but mix few tablespoons of mango chutney, or any other chutneys, but not hot.
No. 61.—WHEN TO USE CURRIES.
First Course.
Second Course.
TAMIL AND ENGLISH NAMES FOR CURRY STUFFS, etc., as used in Ceylon.
I only give a few of Tamil languages as generally in use, but not high words. Many parties visited our Indian continent will understand the following and names of native vegetables:—
I can give several other names in Tamil and English, but my little book is too light to carry the burden.
D. SANTIAGOE.
PRINTED BY WILLIAM CLOWES AND SONS, LIMITED,LONDON AND BECCLES.
[1]For Fish Curries, but not fresh fish—the fresh fish could be given acid taste from lemon, or tamarind, or vinegar.[2]In 1879 have been to Maldive Island, or Minicoi Island, with my master, to a wrecked steamer of “Bird” Line.—Ed.Please to read the article ofSaturday Reviewof 22nd October, 1887.[3]Dried shark, prepared in the Maldive Islands.—Ed.[4]If could be procured.[5]Ghee is only melted butter, much used in India, most by Bengali.[6]Natives of India says it is a very useful medicine, but I myself know too little history about it, but has a nasty smell.[7]Poppadoms is a thin kind of flour and turtle eggs, and a kind of grain, mixed and made as thin as paper.[8]Kitchen mate is a boy kept under the cook to do all the washing, etc., etc.[9]Why English people always spell this word wrong? Everybody knows this—Mollagoo,pepper; tanney,water. In proper Tamil the mollagoo tanney is pronounced “Mollagoo Neer” and “Mollagoo Tannir.”
[1]For Fish Curries, but not fresh fish—the fresh fish could be given acid taste from lemon, or tamarind, or vinegar.
[1]For Fish Curries, but not fresh fish—the fresh fish could be given acid taste from lemon, or tamarind, or vinegar.
[2]In 1879 have been to Maldive Island, or Minicoi Island, with my master, to a wrecked steamer of “Bird” Line.—Ed.Please to read the article ofSaturday Reviewof 22nd October, 1887.
[2]In 1879 have been to Maldive Island, or Minicoi Island, with my master, to a wrecked steamer of “Bird” Line.—Ed.
Please to read the article ofSaturday Reviewof 22nd October, 1887.
[3]Dried shark, prepared in the Maldive Islands.—Ed.
[3]Dried shark, prepared in the Maldive Islands.—Ed.
[4]If could be procured.
[4]If could be procured.
[5]Ghee is only melted butter, much used in India, most by Bengali.
[5]Ghee is only melted butter, much used in India, most by Bengali.
[6]Natives of India says it is a very useful medicine, but I myself know too little history about it, but has a nasty smell.
[6]Natives of India says it is a very useful medicine, but I myself know too little history about it, but has a nasty smell.
[7]Poppadoms is a thin kind of flour and turtle eggs, and a kind of grain, mixed and made as thin as paper.
[7]Poppadoms is a thin kind of flour and turtle eggs, and a kind of grain, mixed and made as thin as paper.
[8]Kitchen mate is a boy kept under the cook to do all the washing, etc., etc.
[8]Kitchen mate is a boy kept under the cook to do all the washing, etc., etc.
[9]Why English people always spell this word wrong? Everybody knows this—Mollagoo,pepper; tanney,water. In proper Tamil the mollagoo tanney is pronounced “Mollagoo Neer” and “Mollagoo Tannir.”
[9]Why English people always spell this word wrong? Everybody knows this—Mollagoo,pepper; tanney,water. In proper Tamil the mollagoo tanney is pronounced “Mollagoo Neer” and “Mollagoo Tannir.”