By Request
"Nana" is the late Ragna Helsher Rath, wife of settlement founder James Arthur Rath. James was born and raised in India, and Ragna, from Concord, Mass., devoted years refining an Indian curry recipe that would meet her husband's approval.
Tickets just went on sale for the Centennial Luau, set for 4 p.m. June 1 at Palama Settlement, 810 N. Vineyard Blvd. Tickets are $20. For reservations, call 845-2428.
Meanwhile, Sophie Chong of Manoa asked for a lamb curry recipe, this one shared by the Raths' granddaughter, Honolulu fashion designer Paula Rath.
2 tablespoons butterIn a double boiler, put melted butter, garlic and onion. Add ginger. Place over medium heat; cover tightly. Stir occasionally to keep onions from getting brown (1/2 to 3/4 hour). Remove pot from heat.
4 garlic cloves, pureed
1 medium onion, chopped
2 tablespoons grated fresh ginger with juice
1 quart frozen coconut milk
2 to 4 tablespoons curry powder
2 to 4 tablespoons flour
Salt to taste
1 pound cooked roast lamb, cut into bite-size pieces (or substitute 1 pound diced skinless cooked chicken breast)
Optional condiments (chopped, except chutney and raisins): crispy cooked bacon, hard cooked eggs, green onions, peanuts, mango chutney and raisins
Add coconut milk and put pot back on stove, checking the water level in the bottom frequently. Heat the milk, but do not boil.
Mix some of curry powder and flour with a little milk and water in equal amounts. Add salt to taste and add to first mixture. Add more flour or curry as desired for thickness and/or flavor.
Use low heat and let curry meld for 3 to 4 hours before adding the lamb, chicken or shrimp. Sauce may be thinned with more water and milk. Serve over steamed rice. Makes 8 servings.
Send queries along with name and phone number to: By Request, Honolulu Star-Bulletin Food Section, P.O. Box 3080, Honolulu 96802. Or send e-mail to features@starbulletin.com
