WW1: Curry Sauce
This is a good introduction of curry to children. We are all spoiled by the plethora of wonderful spices and curries we have in the UK so that this one may in contrast not be very exciting. It is however, comforting, and goes very well alongside a roast chicken. It is rather like the curry sauce you get with fish and chips in England!
In the words of Granny Dot:
‘For a curry sauce peel and chop two onions and half an apple, and fry in fat until quite a deep yellow and soft. Pour 1 gill of boiling water over a tablespoonful of desicated cocoa-nut, and add to it enough stock to make half a pint. Take two teaspoonfuls of curry powder, and mix it smooth in some of the stock. Stir all together, add some salt, and simmer; thicken with brown roux and sieve before serving. The sauce is greatly improved by being left to steep in its pan on a cool part of the stove for several hours. It should be thick and taste thoroughlly cooked, and only just pleasantly hot. Some people add a few sultanas and a little lemon juice to the onion, as well as a pinch of turmeric.
The usual fault of curry sauce is that it is insufficiently cooked and not sufficiently thick; it is, in fact, gravy flavoured with uncooked curry powder.’
(Learning to Cook, 1915, Mrs C.S. Peel)
2 oz./56g butter
1 onion diced
1/2 apple diced
2 tsp curry powder or paste
1 tbsp flour
1 tbsp dessicated coconut
(sultanas may be added and lemon juice for flavour, if liked)
1. Pour 140mls water over dessicated coconut in a bowl. Set aside.
2. Fry the apple and onion until softened, in the butter.
3. Add the flour and curry powder and cook, stirring occassionally for a minute or two.
4. Add the coconut and its water and another 300mls of hot water or stock.
5. Simmer together until softened and season to taste.
6. Blend and serve (with whatever you like, from a baked potato and salad, with chicken, rice, and veg …. the list goes on…)