Curried Lobster à la Sultan

Homard en Kari à la Sultan

Method

Put into a stewpan three large peeled and minced onions with two ounces of clean fat or butter, two bayleaves, two sprigs of thyme and parsley, and a saltspoonful of ground ginger; fry together gently till a pretty golden colour, then mix in with them a teaspoonful of Marshall’s curry powder, a teaspoonful of curry paste, a dessertspoonful of tamarinds, two tablespoonfuls of finely grated cocoanut, a quarter of a pint of cocoanut milk, a tablespoonful of flour, and three quarters of a pint of milk, stir over the fire till it boils, then put the cover on the pan and allow it to simmer gently on the side of the stove for about half an hour, add the juice of one large lemon and rub the mixture through a fine hair sieve or tammy it. Take the meat from two large boiled lobsters as in the foregoing recipe, cut it up into nice slices, add them to the prepared sauce, make the whole perfectly hot in the bain marie, and turn it out on to a hot dish in the centre of a border of boiled rice; sprinkle the rice here and there alternately with a little lobster coral and finely chopped parsley, and serve. This dish can also be served cold. The above is sufficient for six to eight persons.

Prawns, Crayfish, or Crab can be dressed in the same way.

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