Curried Whiting

Ingredients

• three full-sized whitings
• two onions
• a sour apple
• a table-spoonful of curry paste
• a table-spoonful of ground rice
• as much nicely-flavoured stock as will cover the fish
• a little cream (optional)
• a little lemon-juice (optional)

Method

1. 1

   Clean and skin the fish, fillet them into pieces.

2. 2

   Dice the onions and sauté until soft.

3. 3

   Add chopped apple, sieve the mixture, and mix with curry paste, ground rice, and stock.

4. 4

   Boil the sauce, add fillets, and cook gently.

5. 5

   Serve with boiled rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2274. The excerpt below is the record exactly as published.

three full-sized whitings. Clean and skin the fish, fillet them neatly, and cut the fillets into pieces about three inches in length. Skin two onions and cut them into dice. Put them into a frjong- pan with a little fat, place them on the fire, and turn them about till soft. When they WHI ( 1120 ) WHI have steamed a minute, put with them a sour apple chopped small. E,ub the onion and the apple through a sieve. Place the pulp in a basin, and mix smoothly with it a table-spoon- ful of curry jiaste or jDowder, a table-spoonful of ground rice, and as much nicely-flavoured stock as will cover the fish

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