This next recipe is based on one I found in an old cookbook – “Recipes of All Nations” by Countess Morphy, published in 1935. History is a little murky, but it appears that she wasn’t a countess at all and may not have travelled the world either! The book is still an excellent read and a historical curiosity and we’d like to thank our friend Will for lending it to us.
According to Countess Morphy:
The recipes I have selected for curries, dopiazas and koftas are chiefly from Northern India, as these are less hot and more adapted to English tastes.
My how times have changed since 1935 And it’s not just the English tastes either, I made some significant changes to the original recipe, as it had more than double the amount of butter and a huge amount of salt. My new recipe gives more or less the same flavour but with less than half the butter and the only salt in it is from the salt in the butter and on the peanuts. It should leave your heart a little happier than the original recipe.
I also added salted peanuts and raisins to the recipe. The peanuts give all the salt the dish needs and the combination of both gives a really interesting texture.
I remember the first time I made this curry, I was stunned by the subtle flavours, the lack of heat and just how easy it was to prepare. Even if you’re a hardened curry fanatic that likes their curry “centre of the sun” hot I’d urge you try this recipe, even once just to experience the flavour.