Tomato Curry
Tomato curry is an Edwardian British dish that uses apple and milk where a modern cook might reach for coconut and tamarind. It comes from the 1902 Grand Union Cookbook, compiled by Margaret Compton. Grated apple and onion cook down in butter to form a gently sweet base, and curry powder is mixed into milk before it goes in. The rice is shaped into a wall to hold everything.
Instructions
Melt the butter in a pan and add the grated apple and chopped onion. Fry them together until they have softened and blended into a soft, combined mass.
Stir the curry powder into a little milk to make a loose paste, then stir this into the apple and onion mixture.
Season the curry mixture with salt and black pepper to taste.
In a separate pan, fry the sliced tomatoes until they are cooked through.
Arrange the boiled rice in a ring on a serving dish, forming a wall around the edge. Lay the fried tomatoes in the center and cover them with the curry mixture.
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