Anglo-Indian cookery at home

Fried Fish. — The Indian method is somewhat different to the ordinary English one, so I give it. Having first washed yonr fish, dip it in a “ pigment” of saffron powder and water, which will have the effect of giving the fish a yellow colour. Powder it over with a little salt, and then dab it lightly with a dry cloth. Having beaten up an egg, and got ready some breadcrumbs, dip the fish into the egg and then into the breadcrumbs. Fry till light brown, in plenty of “ ghee,” lard, or dripping. Fish Molee , — This is best made of fish that has previously been fried. Put it in a saucepan with one small sliced onion (of the size ordinarily procurable here), a couple of ounces of sliced green ginger, three or four cut green chillies or capsicums, and a little saffron or turmeric powder. Stir in the milk of half a cocoanut and the juice of a lemon. Keep over a slow fire for ten minutes. This makes a favourite breakfast dish, essentially Indian. It can be eaten like curry with boiled rice or with bread. Tamarind Fish. — Take four or five pounds of good fish (salmon or cod are the best for the purpose in this country), scale, clean, and cut into inch-thick slices. Rub each piece well with salt, and let the whole stand for a day, or even longer. Then dry with a cloth, and place on a clean disli exposed to the air for several hours, turning the fish occasionally. Take a pound of dried tamarind, plunge it into boiling vinegar (about two quarts), and having mashed it well, extract the juice, which should be of the consistency of pulp. Take three ounces of dried red chillies, and two ounces of garlic ; grind both with vinegar into a paste. Add a tablespoonful of saffron or turmeric powder and mix all into the tamarind juice. Then souse your fish, piece by piece, in the mixture, and put into wide-mouthed bottles, pouring over the residue of the mixture. To be eaten, fried in “ ghee ” or butter, either as a relish with curry or by itself, with boiled rice or bread and butter. Salted Fish Roe. Homo Made.— This is another Indian delicacy one misses so much in England. The roes must be quite fresh. Rub them thoroughly with common salt, and let stand for twenty-four hours. Dry them with a soft cloth, and put them in the sun or near the fire, till all the semblance of moisture has disappeared. Wrap them separately in paper, and keep in large mouth glass bottles. To eat them, fry as you would fish. They give a zest to curry and rice, or bread and butter. ’Ware cats if you dry your roes in the sun ! Salt Fish Pie— I give this recipe with some difiidence, inasmuch as the pecuhar piquant flavour of good Indian cured fish, and which alone renders this pie so attractive, is wanting in the home production. At least, such is my humble opinion. However, I may possibly be wrong. Having soaked your fish the previous night, boil it, remove the skin and bones, and set it aside to cool. Have FISH.