In September 1933 the new women’s magazine the Australian Women’s Weekly (the Weekly) published its first recipes for curry.[1]
Curry Sauce
1 tablespoon flour, 1 tablespoon curry powder, 2 tablespoons melted butter, 2
cups of tomato juice or vegetable stock, 1 tablespoon chutney, 1 tablespoon
lemon juice, salt, pepper, 1 tablespoon grated coconut, 1 chopped onion.
Melt the butter in a saucepan, add the flour and curry powder, stir in well; add
tomato juice. Stir until smooth. Then add chopped onion, chutney, salt, nutmeg,
and pepper. Simmer for half an hour. Just before serving add the coconut (if
the packet coconut, moisten a little with milk or water), and lemon juice.
[1] These Curries are Delicious and Economical, Australian Women’s Weekly 9 September 1933 p.35
