Curried Fish
From Practical West African cookery, 1910
A useful way of serving any remains of cold boiled fish.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 27. The excerpt below is the record exactly as published.
Curried Fish. (I). A useful way of serving any remains of cold boiled fish is to break it up slightly with a fork, mix it with a curry sauce (see index), and serve it up with a crown of boiled rice
Cook this with the app: pantry check, scaling, and the assistant.