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.