Curried Fish

Ingredients

• I lb. fish
• i small chopped onion
• 1 tablespoonful of cream
• A oz. butter
• Salt
• £ oz. flour
• 1 teaspoonful of curry paste
• 1 teaspoonful of chutney
• 1 teaspoonful of lemon juice

Method

1. 1

   Have 1 lb. fish, free from skin and bone, and cut into neat square blocks.

2. 2

   Put skin and bones into saucepan covered with water and make half a pint of stock.

3. 3

   Fry the onion in the butter just a little; add the flour, curry paste, and chutney, stir for a minute or two then pour in gills of the fish stock.

4. 4

   Boil up, add salt to taste, and cook gently for 20 minutes.

5. 5

   Add pieces of fish, cook gently for 8 or 10 minutes, add lemon juice and cream, and serve surrounded with boiled rice and garnished with hard-boiled egg.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 11. The excerpt below is the record exactly as published.

CURRIED FISH. I lb. fish. i small chopped onion. 1 tablespoonful of cream. A oz. butter. Salt. £ oz. flour. 1 teaspoonful curry paste. 1 teaspoonful chutney. 1 teaspoonful lemon juice.

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