A 1675 Vindaloo Roast Chicken

Cover of Wellcome MS 4050, 1675
Cover of Wellcome MS 4050, 1675

Move over Hannah Glasse. Your published recipe for butter chicken that is widely hailed as the first English recipe for curry, has an English contender. In a 1675 anonymous manuscript full of recipes and potions in the Wellcome Library in London (Wellcome Manuscript 4050) is an English recipe for a vindaloo-flavored roast. In the recipe, cloves, mace, and lots of black pepper form the spice base. This is then mingled with some minced sweet herbs and mixed with vinegar for a marinade and baste for the roast. Not a vindaloo stew or braise like we are accustomed to today, but a recipe for vindaloo-flavored roast hen, mutton, or lamb. A proto-vindaloo, if you will.

Of course, there is an earlier published recipe for a curry than Glasse. The recipe entitled, A Curry for any Fish can be found in the 1680 edition of Arte de Cozhina by Domingos Rodrigues.  But because it is in Portuguese, it is often passed over by people writing about the spread of curry into Europe and the Americas.  Like the 1675 recipe, Rodrigues’ recipe is not in the form of a stew or braise, but rather it is a thick sauce to be ladled on top of a poached fish.  The recipe specifies that it is also good for meat, but not for seafood.

Older than either Glasse or Rodrigues, however, is the recipe for vindaloo-roast in the 1675 Wellcome manuscript. Tucked unassumingly onto the bottom of a page with recipes for hare, venison, and mutton (along with some recipes for pancakes and jelly) is a recipe entitled: “To Dress a Hen, Mutton or Lamb the Indian Way.”

Recipe for Vindaloo Roast in Wellcome MS 4050
Recipe for a Vindaloo Roast in Wellcome MS 4050

The recipe reads:

To Dress a Hen, Mutton or Lamb ye Indian Way

Take a hen and cut her down the back and wash her from the blood and dry her, then take salt, pepper, cloves and mace and beat the spices very well, then take also sweet herbs and some shallots and mince them very small with lemon and mingle all these well together; then rub up the hen all over with these things and lay it flat in an earthen pan and cover it with some vinegar and let it steep two hours; then roast it and baste with this liquor—when it is enough, set the liquor a cooking, take off the grease, and pour off the hen; dissolve anchovies in it and heat it with beaten butter. So serve it up.

A more modern presentation of the recipe prepared with a chicken would read:

Vindaloo Roast Chicken, 1675

Ingredients
1 small 4-4.5 pound chicken
2 teaspoons salt (or to taste)
1 tablespoon peppercorns
8 whole cloves
1½ teaspoons mace
6 shallots, peeled and minced
Leaves from two sprigs of rosemary
¼ cup minced parsley
¼ cup minced cilantro
2 teaspoons fennel seeds, ground
Zest from two lemons, minced
2 cups of white wine vinegar
2-3 tablespoons unsalted butter
1 handful dried anchovies
½ teaspoon cornstarch to thicken gravy (optional)

Method
Wash and dry the chicken and split it down the back. Flatten the bird by pressing it down with a heavy saucepan. Grind the cloves and the peppercorns and mix them with the salt and 1 teaspoon of the mace. Add the minced shallots, the rosemary, parsley and cilantro. Grind the fennel seeds and add them to the herb and spice mixture. Add the lemon zest and mix well.

Coat the bird on both sides with the spice mixture and then lay it as flat as possible, skin side down, in a ceramic or enamel baking dish. Add the vinegar around the edge of the bird, and spoon some over the bird without washing the herbs and spices away. Cover and let marinate for at least 2 hours. Preheat the oven to 375 degrees F. while the bird is marinating.

When ready to cook, lift the bird out of the pan and place it on a plate. Then pour the marinade into a bowl. This will be used to baste the chicken as it cooks. Place a rack inside the ceramic or enamel pan and place the bird on it skin side up. Place into preheated oven.

After about 20 minutes, place the pats of butter on the chicken and place back in the oven. Lower heat to 350 degrees F. Every 10-15 minutes throughout the baking time, baste the chicken with the marinade. After about ½ hour, flip the bird over so it is skin side down. Cook this way for about 15-20 minutes and flip it skin side up. Total cooking time for a 4-4.5 pound bird should be about 1.25 – 1.5 hours. While you bake, mince the anchovies. I left the head and spine intact, and strained them from the sauce later.

When the bird is done, remove it from the pan and set aside in a warm spot. Pour the mixture of marinade and cooking juices into a small saucepan, and if you desire, skim the fat from the top. Then add the anchovies. Heat, but do not boil, and cook for 5-10 minutes, stirring constantly, to mingle the flavors. Then strain the solids from the gravy. I used a fine sieve lined with cheesecloth.

Return the strained sauce to a cleaned saucepan and reheat for another 5-10 minutes, watching that it doesn’t boil. Add the remaining mace and mix well. If the gravy doesn’t thicken enough as it reduces, take about ¼ cup of the sauce and put it in a teacup or small bowl. Add some cornstarch to the cup and whisk or mix well with a fork to break up the cornstarch. Whisk the sauce in the saucepan and drizzle the mixture of cornstarch and gravy until the gravy thickens up to your desired consistency.

Carve and plate the bird and spoon a small amount over the chicken. Serve the remaining gravy on the table for diners to add at will. I did not reheat the bird, given the tendency for people in the past to eat dishes warm or cooled, but not hot.

Vindaloo Roast Chicken, 1675
Vindaloo Roast Chicken, 1675

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The bird was really delicious. The sauce made with the mace and vinegar was fantastic! Although I was a bit skeptical about this recipe being a proto-vindaloo based on the ingredients, it very much tastes like I would expect and early European version to taste. If that seems a bit convoluted, just think how the butter chicken recipes of de Peyster or Glasse in the 18th Century compare with modern versions of the recipe. Minus the tomato sauce in many modern versions, the taste is different, but it is clearly an attempt to recreate Indian flavors. Likewise, this recipe from Wellcome manuscript 4050, is definitely an attempt to recreate the flavors of an Indian vindaloo.

The major difference between my version and the original recipe was extra mace added in the sauce to balance out the overwhelming taste of vinegar. In fact, I think that there was such a tendency for the vinegar to overpower the herbs and spices used on the bird, that I would use much less of it in subsequent preparations. One way to do this would be to use about 1 cup for the marinade. Another way would be to skip the vinegar in the marinade, and just baste the bird with ¼ cup of vinegar in addition to the butter and cooking juices. Minus the vinegar, I would also let the herbs and spices sit on the bird for a longer amount of time, perhaps even overnight.

Another change I made was to put the butter on the chicken as it was roasting rather than add it to the sauce as it is being reduced after cooking.

As with many modern recipes from the Silk Road, this recipe gives a lot of freedom to the cook to alter amounts of ingredients or even whole ingredients.  In this early recipe there is the direction to, “then take also sweet herbs.”  I chose parsley, rosemary, and cilantro with a bit of added ground fennel seeds.  Different choices would lead to different flavor, especially with less vinegar in the mix.

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For me, cooking this recipe and enjoying the dish with my husband on our 20th wedding anniversary was a wonderful experience.  It was like time traveling with a delicious twist.  Eating a dish that was cooked when Charles II was restored to the throne of England was fascinating.

Think about 1675 for a moment.  Subcontinental flavors were creeping into European cuisine, and interest in eastern cultures that wasn’t purely economic was on the rise.  The importance of science in society was taking a more modern shape as the cornerstone for the Greenwich Observatory was laid, Leibnitz was demonstrating integral calculus, and van Leeuwenhoek was opening doors to the microcosm.  All in all, the globalized world that was beign created by the the massive trading corporations was smaller than that fueled by Silk Road trade.

From a European perspective, however, the world was also more diverse and complex place than ever before.  New species were being discovered on a nearly daily basis, and early travelogues and anthropologies added faces and customs to the people from far-off lands.  Sea monsters began to disappear from maps as man gained greater mastery over the seas, and science replaced mythology and folklore with anatomic description.  Europe was on the doorstep of The Enlightenment, and this is what at least one English family might have been eating.  (Words by Laura Kelley.  Photographs of Wellcome manuscript 4050 from the Wellcome Trust.  Photograph of Vindaloo Roast Chicken by Laura Kelley.)

The Introduction of Chili Peppers to India

I saw you green, then
Turning red as you ripened.
Pleasant to look at and tasty in a dish,
But too hot if excess is used
Savior of the poor, enhancer of good food.
Fiery when bitten, this makes it difficult
Even to think of the good Lord himself!

– Purandara Dāsa, 16th C. Indian Poet

Potato, papaya, pineapple, cassava, and chili peppers, all were brought from the New World to the Indian subcontinent by Portuguese sailors in the 16th century or in the case of the potato, in the 17th century.  All of the plants grew well in the hot climate of the south Asia and were adopted into local cuisines, but only the chili pepper spread across Asia like wildfire.

Capsicum longum, Fuchs, 1542
Capsicum longum, Fuchs, 1542

In fact, the speed of its spread across India from the late 15th Century to the mid-16th Century was so quick that several European botanists (notably Fuchs (1542), but also later writers such as Dodoens (1554) and Gerarde (1597)) described chili peppers as part of the native flora of India. Dodoens writes:

The Indian pepper is hot and dry in third degree. Indian pepper is used in diverse places for the dressing of meats, for it hath
the same virtue and taste that the usual pepper hath. Furthermore, it coloreth like Saffron, and being taken in such sort it warmeth the stomach and helpeth greatly the
digestion of meats

The same doth also dissolve and consume the swellings about the throat called the King’s Evil [scrofula], all kernels and cold swellings, and taketh away all spots and lentils of the face, being laid thereunto with honey.

It is dangerous to be used in too great a quantity: for this pepper hath in it a certain hidden evil quality, whereby it killeth
dogs if it be given them to eat.

This is good evidence  that by the mid-16th Century that at least some of the culinary uses of the capsicums were well-known within the monastic and academic communities of Europe, even if they were confused about the geographic origin of the genus.  Although brief, these early botanical references to the use of chili peppers in the kitchen are important because they predate formal, published, European recipes by more than 100 years.

One of the earliest European cookbooks containing recipes for dishes with chili peppers is Domingos Rodrigues’ Arte de Cozhina, published in 1680.  This book, in fact, contains several recipes that use different types of chili peppers, so the knowledge and use of the differing flavor and heat of chili peppers was fairly sophisticated in this early reference.  Rodrigues was the cook for the royal household of Portugal, so we can be certain that at least the royals like their dishes hot. (One of Rodrigues’ recipes.)

The Bhojanakutuhalam
The Bhojanakutuhalam

Indian scholar, KT Achaya, has claimed that the 17th Century ayurvedic text, the Bhojanakutuhalam, contains the earliest published recipes for chili peppers.  However, my detailed read of the text finds only three brief mentions of chili peppers that ascribe some ayurvedic qualities to them.  The Bhojanakutuhalam contains no chili recipes. This leaves the Portuguese reference as the earliest published culinary reference for chili peppers I have been able to uncover – at least so far.

In 15th and 16th Century India, the rapid adoption and naturalization of chili peppers is a result of a perfect storm of hospitable climate, rampant poverty, and the high nutritional value of chili peppers.  According to the USDA, 100 grams of cayenne chilis contains 318 calories, 2000 mg. of potassium, 293 mg. of phosphorus, approximately 150 mg. of calcium and magnesium and 76 mg. of vitamin C.  Not only would this have boosted general caloric intake, but the impact of the micronutrients of overall health status would have been significant.  Thus, the addition of chilis to the diet of India’s undernourished poor, would have been nothing short of a nutritional windfall.

Interestingly, many of the medicinal uses attributed to chili peppers by Fuchs and Dodoens (following Brunfels (1531)), such as the use as a treatment for scrofula, were actually attributed to black pepper by Discorides.  So, for more than 1500 years, western knowledge of the medical uses of pepper remained virtually stagnant. When chili peppers were brought back from the New World, some of the medicinal uses long described for black pepper were simply transferred to chili peppers. Much the same thing happened in the Ayurvedic system, when chili peppers were introduced to the subcontinent, as witnessed in the pages of the Bhojanakutuhalam.

In the Ayurvedic system, chili peppers are classified as pungent amongst the six tastes, are used to restore balance to an unbalanced kapha-dosha, and should be avoided by those with a diagnosed excess of pitta-dosha.

Today, modern scientific and medical communities are rediscovering the medicinal uses of chili peppers. Accepted uses today include use as a treatment for neuropathy, neuralgia, and back pain, as well as treatments for some digestive disorders and use as an anti-clotting agent. Research is also underway to look a chili peppers as anti-cancer treatments (pro-apoptotic) as well. Congruously perhaps, many of the researchers doing this work are in India, or part of the great Indian scientific and technical diaspora around the world.

(Words and research by Laura Kelley. Photographs of Fuchs chili pepper plate from the Missouri Botanical Gardens manuscript, and photograph of the cover of the Bhojanakutuhalam by Laura Kelley.)

Early 20th Century Georgian Winemaking

On the subject of Georgian winemaking, I recently found these incredible old photos depicting various aspects of wine making and drinking. I found the photos on the British Library’s Endangered Archives Project website, but they are  originally from the National Archives of Georgia. The first three were taken by the photographer, Constantine Zanis, probably in the late 19th or early 20th Century. The are of a man tending grapevines, Men crushing grapes, and a line of qvevri – the traditional vessel used for Georgian winemaking – along the side of a road.

Man Tending Grapevines
Man Tending Grapevines
Men Crushing Grapes
Men Crushing Grapes
Qvevri Along the Roadside
Qvevri Along the Roadside

The next is a photo of a fantastic pair of drinking horns set in silver. It was taken by the photographer, Dmitri Ivanovich Yermakov, and is dated 1880.

Drinking Horns Set in Silver, 1880 (Tblisi)
Drinking Horns Set in Silver, 1880 (Tblisi)

I’ve never enjoyed wine from a drinking horn, but imagine that it would somehow taste more . . . heroic.

The last photo is interesting because it shows men sampling wine out of a qvevri. The photograph is entitled Sampling Wine in Armenia. Although the oldest winemaking vessels are from Georgia, the practice was traditionally more widespread across the region – the term for qvevri in Armenian is karas. That said, it is not clear where this photograph was taken. I wonder whether it is in part of the territory that Georgia lost to Armenia during Sovietization, but clearly, the fashions seem to be Armenian. The photograph is by Gertrude Beasley, and is date 1923.

Sampling Wine out of a Qvevri or Karas in Armenia, 1923
Sampling Wine out of a Qvevri or Karas in Armenia, 1923

Garum – Its not as Roman as You Think!

Roman Fish Mosaic
Roman Fish Mosaic

I had the pleasure recently to be a guest on Eat This Podcast with Jeremy Cherfas. On the show, Jeremy and I spoke about the fish sauce garum, how to make it, its origins (not Roman), and its many uses in cooking and as a table condiment. I hope you enjoy the show and consider making some garum for yourself! I also hope that you continue to listen to Eat This Podcast Its a great source of eclectic information about food and cuisines.  Jeremy writes:

Garum is one of those ancient foods that everyone seems to have heard of. It is usually described as “fermented fish guts,” or something equally unappealing, and people often call it the Roman ketchup, because they used it so liberally on so many things. Fermented fish guts is indeed accurate, though calculated to distance ourselves from it. And garum is just one form of fermented fish; there’s also liquamen, muria. allec and haimation. All this I learned from Laura Kelley, author of The Silk Road Gourmet. Unlike most of the people who opine on garum, and who offer recipes for quick garum, she painstakingly created the real deal. She is also convinced that it isn’t really Roman in origin. We only think of it that way because history is written by the victors not the vanquished.  And then there’s the whole question of the Asian fish sauces, Vietnamese nước mắm and the rest of them. Independent discovery, or copied from the Romans?

Other interviews I’ve done are available on the sidebar MP3 Player as well.

“Asian” Food in Colonial America

When we think of the diets of our founding fathers and mothers, we imagine porridges, breads, fresh and preserved fruits and vegetables, and gently flavored roast meats. What most people don’t realize is that settlers in colonial America had a taste for exotic fare from all over the world and would pay dearly for delicacies from India, China, Indonesia and other places far from the shores of North America. . . [MORE HERE]

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Pomegranate Symbolism for Spring

Pomegranates have been used as symbols to conjure everything from lust and sexual abandon, to fertility and prosperity, to blood and national identity, and even, as in Persephone’s case, death and rebirth. Pomegranates have been with us since the beginnings of civilization and their image has meanings that span the entirety of human existence. Read more about pomegranates on Zester Daily – HERE.

Pomegranate Spring

A Review of the Viking Cookbook, An Early Meal

An Early Meal by Serra and Tunberg
An Early Meal by Serra and Tunberg

Raiders… conquerors… fierce in battle and strong in family. These are the images that the world has of Vikings. We know where they lived, and to some degree how they made a living. We know which gods they worshipped and how. Yet the bulk of our knowledge consists of broad brush strokes that omit the nuances of everyday life. The Vikings recorded many things, from The Sagas to business transactions and personal letters. But beyond a brief and occasional mention, two of the many things they didn’t write about were what they ate and how they prepared their meals. The Vikings left no recipes.

Read the rest of my review of the Viking cookbook, An Early Meal on the EXARC (Experimental Archaeology) website.

The Silk Road History of Rhubarb in Zester Daily

Everything you wanted to know about rhubarb’s Silk Road history, from its origins in Tibet and early use as medicine to its adoption as a food, in Zester Daily. A great recipe for savory lamb and rhubarb stew included! Read all about it HERE.

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Curry Through Foreign Eyes #5: Japanese Curry

The next stop on our exploration of Indian Curry Through Foreign Eyes is Japan.  Curry came to Japan by way of British sailors and merchants in the mid-19th Century.  This happened sometime after Commodore Matthew Perry landed at Kurihama in 1853, and opened Japan to the world after centuries of isolation.  The first recipe for curry in Japanese was published in 1872 by the renowned writer and satirist, Kanagaki Robun, in his Western Food Handbook or Seiyo Ryoritsu.  The recipe is for a mixed-seafood curry with large quantities of fresh ginger and a little butter, salt, and curry powder.

First Japanese Curry Recipe (1872)
First Japanese Curry Recipe (1872)

Following the publication of the first recipe, Japan went curry-crazy.  In 1877, the Ginza Fugetsudo Restaurant first listed curry rice on its menu.  Despite being almost 10 times more expensive than noodles, curry quickly grew in popularity.  The first domestic curry powder went on sale in Osaka in 1903, sold by the company that is now Bee Foods, and the first curry shop – a restaurant devoted solely to curry dishes – opened in 1910, also in Osaka.

Curry took Tokyo by storm in 1927 when the Hankyu Market Restaurant started to serve curry.  Demand for curry dishes was so high that a direct farm-to-table supply of ingredients was secured to feed the 25,000 customers a day (65,000 a day on Sundays) who ordered curries.  The modern age of curry was ushered in 1950 when Bell Foods started selling curry powder mixed with flour in a chocolate-bar form, now called curry-roux. All home-cooks needed to do now was to break off a few squares of spice and add them to whatever they wanted to “curry”.

Ad for Bon Curry in 1960s

Concomitant with its increasing popularity in the general public, curry rice and other curry dishes also became mainstay meals in the Japanese military.  In addition to feeding the troops in the field and at mess, this also allowed conscripts from all over Japan to experience curry – facilitating its further acceptance.

From its humble beginnings in 1872, curry has become one of the most popular of Japanese dishes. Over the years, curry has been adapted to Japanese tastes and cooking methods, and today there are over 80 different kinds of Japanese curry, from curried rice, and curried udon or soba noodles, to bread with curry sauce or kare pan, and tonkatsu cutlet curries.  Press surveys report that the ‘average’ Japanese person eats curry 84 times a year – or more than once a week.

Japanese Curry Rice
Japanese Curry Rice

Today’s Japanese curry has little in common with its Indian ancestor. It is almost uniformly sweeter than any Indian curry I’ve had, and often has apples and honey added to it to tame the sharp edges of the spices in the curry–roux mix.  In general, there also seems to be a lot more sauce in Japanese curries than in Indian ones.  There are also special dishes representative of the areas they come from, like Sika-Deer Curry from Hokkaido and Natto Curry from Ibaraki Prefecture.

What strikes me as very strange is, if curry is so popular in Japan, why is it so under-represented in Japanese restaurants in the west? We have a few large Eastern Asian markets in our area that have food courts, and some of the food stalls serve a couple of Japanese curry dishes. Other than that, there is no Japanese restaurant from Baltimore to DC that has Japanese curry on its menu. Most offer sushi and the Japanese-American food-theatre known as hibatchi (which is really teppanyaki-style cooking). Although I haven’t done a thorough survey of Japanese restaurants in the US, I suspect that Japanese curry is difficult to find on most menus.

So, on to the first Japanese curry recipe.

The First Japanese Curry (1872) 

Ingredients
1 raw cibol, finely-chopped (Allium fistulosum)
1/2 ginger race, minced
1 piece of garlic, finely-chopped
1 tablespoon butter
shrimp
oyster
sea bream
reddish-brown frog
1 teaspoon of curry powder
appropriate quantities of salt
2 tablespoon wheat flour, mixed with water
270ml water

Method
1. Heat butter in a pan and cook raw cibol, ginger, garlic 2. Add 270ml water, shrimp, sea bream, frog and boil 10-20 minutes 3. Add curry powder, salt and boil 1 hour 4. Add water-mixed flour and stir.

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There were several issues with the original recipe that required interpretation and/or revision. The first issue was deciding how much ginger was in a “race.” Luckily I got some assistance on that matter from Kathleen Wall of Plimoth Plantation who shared with me the amount considered a “race” by the cooks interpreting recipes at Plimouth. Half a race still seemed like a lot of ginger, but that is what I used. The next issue I had was that I needed to add more water than called for, because more moisture was needed to create a curry sauce from the spring onions, garlic and ginger. The next problem was what seemed like excessive cooking times for the fish. I opted to add the fish and shellfish after the curry sauce had been made and only cooked them for a few minutes. This is the method I generally use for modern curries with similar ingredients.

One thing that continues to vex me about trying to re-create this recipe is that to a large degree, a curry is made by the masala, the mix of dry spices used, or in the ingredients in the commercially prepared curry powder. In the original recipe, there is no information given about the make-up of the curry powder. I did some research, but had little luck finding information on what might have been used. Ultimately, I had to resort to a modern product and so chose the turmeric-laden S&B Oriental Curry Powder. If another product were used, say some break-off squares in a House Foods – Vermont Curry block, the taste would change according to the makeup of the product used.

Lastly, I had to omit the red frog. I simply didn’t know what species it might be, and didn’t want to take any chances. The resulting recipe follows:

First Japanese Curry (1872) (Interpreted)

Ingredients
1-2 tablespoons butter
1/2 ginger race (slightly more than 1/2 cup), peeled and grated
2 cloves garlic, finely-chopped
1 small bunch of spring onions (about 6 stalks), chopped
2 cups water
3-4 teaspoons of curry powder
1 teaspoon salt (or to taste)
1 – 1½ cups medium shrimp (10-12 shrimp), peeled and deveined
1 sea bream (porgy), cleaned and chopped
1 cup oysters, chopped
2 tablespoons wheat flour, mixed with water

Method
Melt the butter in a medium saucepan and sauté the spring onions for about one minute over medium heat. Then add the ginger and garlic and sauté for 2-3 minutes or until they start to color. Add water and stir well until warm. Let cook for 3-5 minutes and add the curry powder and salt and stir well. Cook uncovered for 10-15 minutes over medium-low or low heat, stirring often until sauce begins to form.

Add fish and cook for 3 minutes, then add shrimp and oysters and cook for another 3-4 minutes until shrimp are pink and curled. As fish and shellfish are cooking, mix the flour and water together until smooth. When the mixture is smooth, stir it in a bit at a time to thicken the curry sauce. You may not need to use all of the mixture. Cook for a few minutes to banish the “raw” flavor of the thickening mixture.  Remove from heat and serve with rice.

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The First Japanese Curry
The First Japanese Curry

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The taste of the curry is very good. Although very much influenced by the ratio of ingredients of the curry powder, the mingling of fish and shellfish flavor with the curry powder is delicious. There is also an interesting, almost buttery flavor to the curry, which is surprising given the modest amount of butter used in the recipe. Lastly the large amount of ginger used cooks down nicely and adds a light gingery taste to the curry without being bitter. The garlic and spring onion, while adding depth to the curry are undiscernible as individual ingredients.

The first Japanese curry also differs a great deal from modern Japanese curries, which come in several distinct commercial varieties.  These range from “spicy” Java curry to sweet Vermont curry, with Torokeru and Kokumaru falling in between the other two.  Golden curry is a muted, less distinct alternative than the other types.  To complicate the situation, most Japanese curry cooks, both at home and in curry shops, blend the curry-roux blocks to make distinctive or signature flavors for those enjoying their dishes.

There seems to be a movement amongst younger Japanese cooks to try to make curries from “scratch” – by creating their own mix of spices.  Sometimes these recipes are both good and interesting and offer a mix of standard curry spices.  At other times, recipes simply add a lot of garam masala to the pot, replacing one commercial spice mix with another highly variable spice mix.  Interestingly, almost all of these new recipes use some sort of roux (cooked tan or brown) with spices to thicken the dish instead of the white-wash or slurry of flour and water used in the first Japanese curry recipe.

There are also a wider variety of vegetables used today than in the first Japanese curry recipe.  For example, a seafood curry recipe from the House Foods website has several yellow onions in it, some white wine and uses a Kokumaru curry-roux block.  Other recipes I’ve seen include a mix of vegetables, such as zucchini and eggplant in addition to the onions, still other add potatoes or carrots.  So you see, even though a commercial spice mix is at the heart of modern Japanese curries, there is a lot of variation still to be experienced in the dishes, with the results depending upon the imagination of the individual cook.

(Words, recipe interpretation and cooking by Laura Kelley.  Photo of Seiyo Ryoritsu text taken from a PDF of the manuscript by Laura Kelley, photo of Bon Curry advertisement borrowed from the Kikkoman website, photo of Japanese Curry Rice by Torsakarin@Dreamstime.com, and photo of The First Japanese Curry by Laura Kelley.  Special thanks to Mr. Hiroo Watai who found the first Japanese curry recipe for me and translated it.)