Beef (stewing steak) with onions, apple and sultanas and madras curry powder. Back in the sixties and early seventies this was the definitive curry. My mother would make it regularly. It was exotic and unctuous and rather sweet.
The only time I ever saw my mother lose her temper was after I had helped myself to a second helping that was intended for my younger brother.
I Remember my first visit to an Indian restaurant; I thought I knew all about curry based on my mum’s version. I couldn’t believe how hot the restaurant version was, I could barely eat it.
Back in the seventies the curry powder was “mild madras”made by Vencat and imported by Sharwoods
The curry powder was very mild and was dominated by coriander, cumin and ginger and the heat was provided by cayenne pepper.
Thanks to James Bryant for the recipe: 2 parts Cumin, 3 parts Coriander, 1 part Powdered Ginger, ½-1 part Turmeric, ½-1 part Ground Celery Seed, Cayenne Pepper to taste]
