Curry Sauce


Put two large peeled and sliced onions in a stewpan with two ounces of butter, melted, and one sliced sour apple and fry together for fifteen to twenty minutes till a nice golden colour; then add two tablespoonfuls of grated cocoanut, four small red peppers, a pinch of ground ginger, ditto coriander powder, ditto of cumin powder, a teaspoonful of tamarinds, ditto turmeric, a saltspoonful of salt, one ounce of Rice Cream (crème de riz), the milk from the cocoanut, the juice of a lemon, bunch of herbs, and one and a half pints of white stock, or milk may be used instead of stock; cook for half an hour, skimming it occasionally, then pass the whole through the tammy. May also be served cold.