The idle ramblings of a Jack of some trades, Master of none

Jul 25, 2011

Bly's Curry

The indomitable Nellie Bly wanted to go around the world faster than Phileas Fogg. She did - in 1890 - and wrote a book about it: Around The World in Seventy-Two Days. She particularly enjoyed curry, she said - in Sri Lanka:
At tiffin I had some real curry, the famous native dish of India. I had been unable to eat it on the Victoria, but those who knew said it was a most delicious dish when prepared rightly and so I tested it on shore. First a divided dish containing shrimps and boiled rice was placed before me. I put two spoonfuls of rice on my plate, and on it put one spoonful of shrimps; there was also chicken and beef for the meat part of the curry, but I took shrimps only. Then was handed me a much divided plate containing different preserved fruits, chuddah and other things hot with pepper. As instructed, I partook of three of this variety and put it on top of what had been placed first on my plate. Last came little dried pieces of stuff that we heard before we saw, its odor was so loud and unmistakable. They called it Bombay duck. It is nothing more or less than a small fish, which is split open, and after being thoroughly dried, is used with the curry. One can learn to eat it.

After all this is on the plate it is thoroughly mixed, making a mess very unsightly, but very palatable, as I found. I became so given to curry that I only stopped eating it when I found, after a hearty meal, curry threatened to give me palpitation of the heart.


Post a Comment