Tastes of Scotland: Scottish Curries - Scottish Cultural Organization of the Triangle

Curry is sometimes referred to as Scotland’s other national dish with its popularity rivaling that of Fish and chips. Although this is considered a modern phenomenon, there is an early mention of curry in 1879, when an Edinburgh grocer informs customers through a newspaper that he “has just received a parcel of REAL INDIA CURRY POWDER in the original package”. The price of this is high enough that only the elite would have had the luxury of this dish. Well-traveled elite brought recipes back from England or even India such as those found in an 1820 cookbooks from the Barkly of Mount Eagle family from Ross and Cromarty.

Curry was introduced to the masses in 1888 when the International Exhibition in Glasgow featured an Indian kitchen. The word curry actually means only a combination spices so there are red curries, green curries, and different curries from many Asian countries. The most familiar curry is the powder bought in the grocery store. That is the sort used in the recipe below adapted from Hannah Glass.

Fry your chickens or rabbits a light brown. Fry three onions and add to the meat. Add water to cover, Cayenne pepper and salt to your taste and two large spoonfuls of curry powder. Cover the pan and boil until the gravy is thick. Add a few pickles chopped small and half the juice of a lemon. You may make it of veal or mutton the same way. The chickens or rabbits are to be cut up as for a fricassee.

[The Art of Cookery Made Plain and Easy, Hannah Glass, 1745, London. Reprinted 1994 by United States Historical Research Service, Schenectady, New York.]

Another more modern curry recipe is Caledonia Meatballs. It’s a family favorite and has been featured in Tastes of Scotland before. If you haven’t tried it, you really should.

Caledonia, an ancient name for Scotland, is said to be a corruption of Celyddon, a Celtic word meaning “a dweller in the woods and forests.” The word Celt, from the same source, means the same thing.

Meatballs in Caledonia can be traced back to the days when they were called “spoon meat.” Since, before the introduction of forks, the food could be eaten with either a spoon or the fingers.

These meatballs are great as an appetizer or in a sauce for an entrée. They are also quite wonderful cold and transported to a picnic or Highland Games.

1 cup soft bread crumbs

½ cup milk

½ cup chopped onions

1 ¼ pound ground beef

1 tablespoon Dijon-style mustard

1 tablespoon Worcestershire sauce

1 tablespoon curry powder

1 tablespoon fresh lemon juice

¼ teaspoon cayenne pepper

1 teaspoon salt

¼ teaspoon ground pepper

Vegetable oil for frying

In a small bowl, soak the bread crumbs in the milk. Squeeze dry and place in a large bowl. Add remaining ingredients. Mix thoroughly and roll a little at a time into small balls. Fry meatballs, several at a time, until brown on all sides. Drain and serve at once. These can also be put into a 450⁰ oven on a baking tray for 12 minutes or until cooked though. They are good warm or at room temperature, alone or in a tomato sauce. Makes 8 or 9 dozen.

References

The Scottish-Irish Pub and Hearth Cookbook, Kay Shaw Nelson, 1999, Hippocrene Books, Inc. New York, New York.