Curry, Fish

Ingredients

• Fish curries may be made like other curries
• many people use mustard oil
• use olive oil or butter
• a larger quantity of cocoanut milk
• 1 unit of salt
• 3 of ground onions
• 1 of turmeric
• 1 of chillies
• 12 cloves
• 16 cardamoms
• 2 sticks cinnamon
• some lemon-grass

Method

1. 1

   Fish curries may be made like other curries, but ginger is never put in.

2. 2

   Where mustard oil is disliked, use olive oil or butter, and a larger quantity of cocoanut milk.

3. 3

   Fish is best half boiled before currying.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 171. The excerpt below is the record exactly as published.

Curry, Fish.— Fish curries may he made like otlier curries, but ginger is never put in, and many people use mustard oil for them. Wliere tliis is disliked, use olive oil or butter, and a larger quantity of cocoanut milk. Fisli is best half boiled before currying. 'J'he following is a good proportion for the spices : 1 unit of salt, 3 of ground onions, 1 of turmeric, | of chillies, 12 cloves, 16 cardamoms, 2 sticks cinnamon. The milk of a cocoanut and some lemon-grass

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