curry

A style of fast, high-temperature, cooking of meat or vegetable pieces in a highly spiced Indian-style sauce, served with rice or naan bread.

The definitive chutney of the Raj was was made with mangoes - almost unobtainable in England, and here replaced with sour apples.

Tikka Chicken (baked small pieces of chicken which has been marinated in spices and yoghurt), in a very rich tomato gravy (masala) made using tomato purée or ke...

A highly spiced mango chutney.

Receipts for the cooking of curry appear in England at least since 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse in 1747 (Glasse 1747). Beef curry ...

Hard-boiled eggs, sliced, with curry sauce poured over (Acton 1845)

Usually white fish, or smoked white fish, in curried cream sauce (Mrs.B, etc)

Poultry pieces in a curry sauce with minced onions (Mrs.B, etc). Mentioned repeatedly in 19th Century literature.

In English practice, re-cooked chopped meat fried with minced onion, curry powder, often with fruit pieces (apples, apricots), moistened to form a sauce. Most t...

Most self-respecting Indian cooks will prepare their own curry spices. But English colonists returning from the sub-continent in the 1800's didn't know how to, ...

Very large, sometimes as big as 1 yard long, flat-bread of the Northern Indian / Pakistani type, a speciality of Birmingham curry houses.

A dry dish of boiled short-grain rice mixed with flaked fish, typically smoked haddock, and egg, usually as chopped hard-boiled eggs with butter. Coloured yello...

Mild chutney of sliced mango with malt vinegar and sugar.

Curry sauce over toasted bread. Known from several Raj period cookery books, including the 1864 'The Englishwoman in India' (p203), and here from 'The Curry Coo...

A curry given an extremely strong flavour with the addition of ample chilli, lemon, pepper or mustard oil.