Curried Fish

Ingredients

• three or four pounds of the fish
• a quarter of a pound of butter
• two cloves of garlic
• a large onion
• from two to three tablespoonsful of Bengal currie powder
• a moderate quantity of lemon-juice or chili vinegar

Method

1. 1

   Take the fish from the bones, cut it into inch and half squares, and lay it into a stewpan with sufficient hot water to barely cover it.

2. 2

   Sprinkle some salt and boil gently until half cooked.

3. 3

   Lift it out, pour the liquor into a basin, and clear off any scum.

4. 4

   Dissolve butter in a stewpan, add garlic and onion, fry until well colored, then add the fish.

5. 5

   Stir in curry powder, cover, and shake until nicely browned.

6. 6

   Gradually add the liquor and simmer until perfectly done.

7. 7

   Serve hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 527. The excerpt below is the record exactly as published.

CURRIED FISH. Take the fish from the bones, and cut it into inch and half squares ; lay it into a stewpan with sufficient hot water to barely cover it ; sprinkle some salt over, and boil it gently until it is about half cooked. Lift it out with a fish-slice, pour the liquor into n basin, and clear off any scum which may be on it. Should there be three or four pounds of the fish, dissolve a quarter of a pound of butter in a stewpan, and when it has become a little brown, add two cloves of garlic and a large onion finely minced or sliced very thin ; fry them until they are well coloured, then add the fish; strew equally over it, and stir it well up with from two to three table- spoonsful of Bengal currie powder ; cover the pan, and shake it often until the fish is nicely browned ; next add by degrees the liquor in which it was stewed, and simmer it until it is perfectly done, but not so as to fall into fragments. Add a moderate quantity of lemon -juice or chili vinegar

Cook this with the app: pantry check, scaling, and the assistant.