Curried Fish

Ingredients

• Salmon, cod, eels, flounders and flat-fish generally
• curry powder
• bits of butter
• beaten yolk of egg
• chopped onion
• gravy
• cucumber and melon

Method

1. 1

   Bone the fish, fry it, and pour boiling gravy seasoned with curry powder over it.

2. 2

   When boiling, remove from fire and add butter and beaten yolk of egg.

3. 3

   Optionally, fry chopped onion in butter before adding.

4. 4

   Serve with a rim of tomatoes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 189. The excerpt below is the record exactly as published.

Curried Fish, — Salmon, cod, eels, flounders and flat-fish gener- ally, may be made into curries, and must first be carefully boned, then fried and a boiling gravy seasoned with curry pox^der poured over them ; when the whole boils remove from fire and add some bits of butter and beaten yolk of egg. A little chopped onion fried in butter is often used in curries, and oysters are always a nice ad- dition. The French method of currying fish is to first make some 228 FISH. butter hot in a pan and add the curry powder ; the fish is then put in (either raw or cold), and when done add gravy mixed with the well-beaten yolk of an egg; when this sauce becomes smooth and thick serve all together with a rim of tomatoes. Eels may be cut into lengths and are nicer to first slowly ' simmer in gravy. Some simmer the curry powder slowly in the gravy two hours on the day before using, to take ofi*the rawness of the turmeric. The curry it- self should be made only a short time before it is wanted for the table or the flavor will be impaired. Cucumber and melon

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