To make a Currey the India way

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take two Fowls or Rabbits, cut them into small Pieces, and three or four small Onions, peeled and cut very small, thirty Pepper Corns, and a large Spoonful of Rice, Brown some Coriander Seeds over the Fire in a clear Shovel, and beat them to Powder, take a Tea Spoonful of Salt, and mix all well together with the Meat, put all together into a Sauce-pan or Stew-pan, with a Pint of Water, let it stew softly till the Meat is enough, then put in a Piece of fresh Butter, about as big as a large Walnut, shake it well together, and when it is smooth and of a fine Thickness, dish it up, and send it to Table; if the Sauce be too thick, add a little more Water before it is done, and more Salt if it wants it. You are to observe the Sauce must be pretty thick.