The first curry recipe in Britain appeared in “The Art of Cookery made Plain and Easy” by Hannah Glasse in 1747*. Her first recipe used only black pepper and coriander seeds for seasoning of “currey” ...
... but by the fourth edition other ingredients such as turmeric and ginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chilli in India – chilli plants had only been introduced into India around the late 15th century.
[The Age of Exploration and trade with the east particularly through the British East India Company (1612 – 1858) opened up the wealth of India ... at first via the sea, then inland and its resources, all the while educating the British on foods and customs that were adopted, with some being taken back to the homeland, the art of curry being one.]
Mrs Beeton (1836 – 1865) gives a recipe for curry powder that contains coriander, turmeric, cinnamon, cayenne, mustard, ginger, allspice and fenugreek .... although she notes that it is more economical to purchase the powder at “any respectable shop”!
Curry, with the ubiquitous variations on curry powder, has become an integral part of British cuisine ... even so far as “Coronation Chicken” being invented to commemorate the coronation of Queen Elizabeth II in 1953.
Chicken Tikka Masala has been said to be the most popular dish in British restaurants and in recent years has been called “a true British national dish”.
|Selection of today's curries|
So much for integration of people and their tummies ... a true cross-cultural popular dish has taken over as one of our preferred choices of food to eat when we’re out.
* The 1796 edition of Hannah Glasse’s book ... found in Sylvia Sibley’s late mother’s possessions at her home in Plymouth. The curry recipe is similar to those of today ... per articles in Saturday Times of 13 August 2011 and the Indian Express (see below)...
|Chicken Curry from Indian Express|
... however Glasse notes that “I have not wrote in the high-profile style, I hope I shall be forgiven; for my intention is to instruct the lower sort and therefore must treat them in their own way”. ... that tells it like it is!
That is I for Indian Curries from Aspects of British Cookery
IndianExpress article on the Hannah Glasse recipe found in 2011
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