and put over it. Usually chutney (Chapter VIII) is eaten with curry and rice.

3. Chicken Curry.

Cut a chicken up any way you like and fry it with one thinly-sliced onion and the curry powder. The amount of curry powder will of course depend on the size of the chicken. Fry together until the chicken is nicely browned, then add water and simmer until chicken is tender. Remember always to reduce the gravy by slow cooking until it is somewhat thickened by the onion pulp. A couple of sliced tomatoes fried with the chicken, onion, and curry powder is much liked by some—not only in chicken curry, but in all curries.

4. Curry With Curds.

This curry is prepared a little differently. Place in a deep dish one pound of beef or mutton or any kind of meat. Cover with thick curds of milk. These curds should not be too sour. Also add a green mango pepper thinly sliced, and if desired a clove of garlic, finely minced. Let stand in the curds for a couple of hours. In the meantime fry an onion and two teaspoonfuls of curry powder together. When nicely browned add the curd mixture. Cook over a slow fire until meat is tender. Cold sliced meat is very good prepared this way. In this case cook the onions thoroughly before adding the curd mixture. The meat should be cut in small pieces.

5. Meat Curry with Pastry.

Prepare the curry as in No. 1, adding the dumplings after the meat is tender. For the dumplings, mix half a cup of flour into a stiff dough with water. Add a little salt, and roll out very thin. Cut in two-inch squares. Some like a little fresh cocoanut and cocoanut milk added to this curry.

6. Meat Curry with Cabbage.

Half a pound of meat is plenty for this very hearty and inexpensive dish.

Fry the onion, curry powder, and meat together in the usual way. When nicely browned, add several cups of thinly-shredded or sliced cabbage. Cover with water and simmer slowly until all are tender. Just before serving acidulate. In India, tamarind juice is always used for this purpose, but lemon or lime does very nicely. Carrots or turnips may be used the same way and are excellent. Eat with or without rice. Usually this curry is eaten with chupatties (No. 69).

7. Meat and Split Pea Curry.

Cut a half pound of beef or mutton into small bits and fry as usual with onions and curry powder. When nicely browned add a cup of split peas which have been soaking for several hours. Simmer all together in plenty of water until the meat and peas are tender. Serve with rice.

8. Massala Fry.

This is not really a curry, but is an excellent way of preparing tough round steak.

Mix two teaspoonfuls of curry powder into a half cup of flour, and pound by means of a saucer into a pound of round steak. Fry the steak with a sliced onion until quite brown. Then add a little water and simmer until the meat is tender. The gravy should be little and rich. Do not cut the meat. This is a fine casserole dish.

9. Hamburg Steak Curry.

Fry together a pound of hamburg steak, a cup of minced onions, and two teaspoonfuls of curry powder. When these are quite brown simmer with a little water until onions are soft. This can either be served rather dry or with plenty of gravy. In the latter case, serve with rice or kidgeri (No. 49). A teaspoonful of Worcestershire sauce is a help to this curry. This curry is very nice and is quickly made. Made dry, a little jar of it taken to a picnic or on a trip will be found very useful, as it keeps for days. Indeed, all curried meats keep longer than meats prepared in other ways. Hamburg steak curry makes fine sandwiches.

10. Cold Meat Curry.

Any kind of cold meat may be made into curry. Fry onions and curry powder together until nicely browned. Then add enough flour to thicken, as in making gravy. Then add water or cocoanut milk. When gravy has thickened, add cold meat. Simmer slowly for a while. This curry is not so tasty as those made from fresh meat, and it is well to add a teaspoonful of Worcestershire sauce.

11. Buffath, or Curry with Vegetables.

Fry one-half pound of meat, finely diced, with onion and curry powder. Add a little water from time to time, so that the meat will be tender and the onions soft. Then add two teacupfuls of water. As soon as water boils add a cupful of sliced radishes, potatoes, carrots, or any vegetables that will not mash. Cook slowly together until vegetables are soft. In India this curry is always acidulated, but that is not necessary. It is a good plan, however, to always serve sliced lemon with all curries, as some prefer them sour.

12. Buffath of Cold Meat and Vegetables.

Prepare a sauce or gravy, as in No. 10. Add cold meat and any left-over cold vegetable. Simmer gently together for a little while. Do not have too much sauce.

13. Fish Curry.

Fish curry is usually made with cocoanut milk instead of water, but this is not necessary. It should always be acidulated.

Prepare a sauce, as in No. 10, using, if preferred, cocoanut milk instead of water. Also add a little finely-minced garlic and green peppers. Put the raw fish in this and simmer together until the fish is cooked. Serve with rice. Spanish rice is excellent with fish curry. (No. 56.)

14. Curry from Tinned Salmon, Sardines, or Tuna.

Prepare a sauce as in No. 10, using cocoanut milk and a little grated cocoanut. Also add a tiny bit of thinly-sliced green ginger, garlic, and chili pepper. Pour over the fish, and serve with rice and sliced lemon.

15. Salt Fish Curry.

Cut the salt fish into rather small pieces, and soak until no longer very salty.

While it is soaking, fry in plenty of oil or crisco one bunch of green onions, cut up tops and all, a teaspoonful of curry powder, and three half-ripe tomatoes. The tomatoes may be dipped in batter or crumbs. When these are fried add the salt fish. Simmer together for a while. Serve with rice. Eggplant is excellent in this curry instead of tomatoes.

16. Massala Fry of Fish.

Make a paste of flour and water and two teaspoons of curry powder and a little salt. Dip the fish in this curried paste, and then dip again in bread or cracker