Recipes > Vegetables > Potatoes > Potato Curry

Potato Curry


  • 1 pound of good potatoes (peeled)
  • 1 eggspoon of saffron
  • 1 large onion, sliced
  • 1 large spoon of chopped ham or corned beef
  • salt to taste
  • 1 pint of milk
  • 1 bay leaf
  • 1 dessertspoon or more of cream
  • a few drops of lemon juice


Cut the potatoes in half-inch squares; put them into a clean stew-pan with the saffron, onion, ham or corned beef, salt, three parts of the pint of milk. Mix well together; put in the bay leaf; set on fire, and let it simmer till the potatoes are tender. If the three-quarters pint of milk is not sufficient to tender the potatoes, add some good gravy (stock), but not brown stock. When serving, add a quarter pint of milk and the cream, and let it simmer. When simmering add the lemon juice, and send to table with boiled rice. But a Brown Curry must accompany the above Curry.


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The Curry Cook's Assistant (1889).

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