Shrimp Curry / Rekekarri

A dinner recipe found in “Cooking for a Man”
published by House of Heublein in 1953
Shrimp Curry / Rekekarri

Since it is my birthday today I thought it only right to post one of my
favourite dishes. I love curry and I love shellfish. And I even found
that recipe in a book that was published the year I was born. So now
those of you with a head for numbers can find out how old I am

Ted
Winking smile

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Salmon Curry / Laksekarri

A dinner recipe found in “How To Eat Canned Salmon”
publisert av Alaska Packers Association in 1900

Salmon Curry / Laksekarri

A curry dish with a surprisingly copious use of curry powder the age of the book taken under consideration. In other words, a rather hot curry seen with Western eyes – Ted

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The Goat Curry in William Thackeray’s “Vanity Fair” / Geitekarrien i William Thackerays “Forfengelighetens Marked”

A hot curry recipe found on theguardian.comThe goat curry in William Thackeray's Vanity Fair_post

“Give Miss Sharp some curry, my dear,” said Mr. Sedley, laughing. Rebecca had never tasted the dish before. “Do you find it as good as everything else from India?” said Mr. Sedley. “Oh, excellent!” said Rebecca, who was suffering tortures with the cayenne pepper. “Try a chili with it, Miss Sharp,” said Joseph, really interested. “A chili,” said Rebecca, gasping. “Oh yes!” She thought a chili was something cool, as its name imported, and was served with some. “How fresh and green they look,” she said, and put one into her mouth. It was hotter than the curry; flesh and blood could bear it no longer. She laid down her fork. “Water, for Heaven’s sake, water!” she cried.

Fra “Vanity Fair” av William Makepeace Thackeray

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Massaman Curry / Massaman Karri

A classic Thai recipe found on goodtoknow.co.ukMassaman curry_goodtoknow_post

This classic, spicy Thai massaman curry recipe is packed full of delicious flavour. This traditional Thai curry is made with coconut milk, massaman curry paste and tamarind, and has potatoes cooked with the beef to make this a hearty warming supper. Chopped peanuts give a nice crunch too.

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Curry Mussels / Blåskjell i Karri

A hot shelfish recipe found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance)
published in 1991

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Nordic cookbook history was written in 1974. That year a bunch of foodie friends published a cookbook that would become one of Scandinavia’s most popular, Carl Butler’s Cookbook. With folded corners, patches of pie dough, tomato and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.

For all Scandinavians who like me love this cook book it took 17 years before we could hurry to the book shops to buy the continuance. It was simply called “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance). This recipe is from that book – Ted

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