Creamy Coronation Curry Cups
This dressing was originally created to be served at Queen Elizabeth’s II Coronation in 1953 by Le Cordon Bleu London. A curry sauce was considered to be quite ‘out there’ at the time, when much of the UK was still working within the confines of post-war rationing. I wonder what they would make of my raw version.
Perfect for picnics, street parties and any gatherings. This dressing can be made in advance and stored in the refrigerator for a couple of days. Once refrigerated, the sauce will thicken so you may need to loosen it with a splash of water.
The filling is also lovely served in little glasses without the lettuce. Prepare a couple of hours ahead of time and store, covered in the refrigerator.
CREAMY CORONATION CURRY CUPS
Makes 6-8 cups
CORONATION SAUCE
130g/1 cup cashews, soaked for 8 hours in water and rinsed
60ml water
1 tablespoon lemon juice
1 teaspoon mild curry powder
2 tablespoons chopped mango
1 teaspoon agave (optional)
1 pinch of cayenne pepper
A pinch of Himalayan pink salt
ingredients
1 head chicory/little gem lettuce or butter lettuce
2 apples
¼ cucumber
3 sticks celery
6 dried apricots or 1 ripe peach, diced
3 tablespoon raisins
A few sprigs of coriander to garnish
method
Rinse and drain the cashew nuts under cold running water. In a blender, whizz all the coronation sauce ingredients until smooth. Set the sauce aside.
Detach the leaves from the chicory/little gem. Wash and pat dry.
Dice the apples, cucumber and apricots. Place these in a bowl with the raisins. Pour over enough sauce to cover the ingredients and combine well. Spoon into the chicory/lettuce leaves and garnish with coriander.