Fish Brains

Ingredients

• two tablespoonfuls of oil
• two teaspoonfuls of salt
• a pinch of turmeric
• a pinch of coriander
• a suspicion of garlic
• a pinch of cayenne
• a couple of cardamoms
• a dessertspoonful of ground cocoanut
• two or three tablespoonfuls of a rich white piquant sauce
• three tablespoonfuls of thick cream

Method

1. 1

   Boil fish brains, pass through a sieve, and season with fried condiments.

2. 2

   Reduce the sauce with cream, add the brains, and fill cleaned scallop shells with the mixture.

3. 3

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 177. The excerpt below is the record exactly as published.

Fish Brains) (Scalloped Shrimps) Kiiah (Hot Pot) Ikan Goring (Fried Turtle) Gulei D&ging Kambing (Curried Mutton) Gulei Sayor (Curried Vegetables) (Gulei Hayam sama Chemp&dak) (Curried Chicken with Vegetable Marrow) (Mentimun sama Ket&m) (Cucumber and Crab) Diging RCisa sama Zeit (Venison with Green Olives) Sagu sama Ayer Kelapa Dan Gula Malaka (Sago Pudding) Omelette Kechil (Little Omelettes) Buwah (Fruit) 443 BANQUETS OF THE NATIONS Salada Ubi. (Potato Salad.) Take a moderate or middling-sized white Patna onion ; remove the outer coats, and slice very fine ; then slice or cut up two hot green chillies, and squeeze over the onion and chillies the juice of a fresh lime ; allow to soak. Take eight or ten well-boiled potatoes, half a teaspoonful of salt, and a teaspoonful of good mustard oil ; bruise the potatoes down with a large silver or plated fork, adding, when they are half bruised, the onions and chillies, with as much only of the lime juice as may be agreeable ; mix all well together with a light hand, so that the potatoes may not cake, and yet be well and thoroughly mashed and mixed. Eat with fish or meats. Otak Iran. (Fish Brains). Boil the brains of any clean fish, after which pass them through a sieve, season well with the following condi- ments fried in two tablespoonfuls of oil : — two teaspoon- fuls of salt, a pinch of turmeric, coriander, a suspicion of garlic, a pinch of cayenne, white pepper, a couple of cardamoms, and a dessertspoonful of ground cocoanut, and put into a basin. Gradually reduce two or three tablespoonfuls of a rich white piquant sauce in a saucepan, along with three tablespoonfuls of thick cream

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