Fish Curry, 1 (Poisson an Kari)

Ingredients

• 6 oz. cooked fish
• 1 oz. butter
• 1 tea-sp. rice flour
• 1 tea-sp. curry powder
• 1 tea-sp. chutney
• 1 onion
• 1 small apple
• A pt. fish stock or milk
• Asqueeze of lemon juice
• 1 dessert-sp. grated cocoanut
• Salt
• Boiled rice

Method

1. 1

   Remove all skin and bone from the fish, break it into flakes, and weigh it.

2. 2

   Melt the butter in a small stewpan, add the onion cut in thin slices, and fry for a few minutes.

3. 3

   Add the apple, peeled and chopped, the cocoanut, curry powder, rice flour, and chutney, and mix until smooth.

4. 4

   Add the stock or milk, stir until boiling, and season with salt.

5. 5

   Simmer for about 20 minutes, then add the fish and heat thoroughly.

6. 6

   Add lemon juice last.

7. 7

   Serve on a hot dish with rice around.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 183. The excerpt below is the record exactly as published.

Fish Curry, 1 (Poisson an Kari) 6 oz. cooked fish. i oz. butter. 1 tea-sp. rice flour. 1 tea-sp. curry powder. 1 tea-sp. chutney. 1 onion. 1 small apple. A pt. fish stock or milk. Asqueeze of lemon juice. 1 dessert-sp. grated cocoanut. Salt. Boiled rice. Remove all skin and bone from the fish, break it into flakes, and then weigh it. Melt the butter in a small stewpan, put in the onion cut in thin slices, and fry it for a few minutes. Add the apple, peeled and chopped, the cocoanut, curry powder, rice flour, and chutney, and mix with an iron spoon until smooth. Add the stock or milk, and stir until boiling, seasoning to taste with a little salt. Simmer about 20 minutes, until the apple and onion are quite cooked, put in the fish, and let it get thoroughly heated in the sauce. Add the lemon juice last. Serve on a hot dish with a border of rice round (or the rice may be served separately). Garnish with cut lemon and parsley or a few strips of red chillies. Notes. — One or two tomatoes peeled and seeded may be added. More or less curry powder, chutney, &c., may be used, according to taste. Time to cook, £ to § horn:. Sufficient for 3 or 4 persons. 340. Fish Curry, 2 | lb. cooked fish. 2 or 3 hard-boiled eggs. 1 cupful boiled rice. 1 dessert-sp. curry powder. 1 dessert-sp. chutney. 2 oz. butter. 1 oz. flour. \ pt. milk or fish stock. Salt. £ lemon. Remove all skin and bone from the cooked fish, then weigh it and break it in pieces. Have the rice plainly boiled as for curry (see Recipe 1586) and very dry. Cut the hard-boiled eggs in slices. Then melt the butter in a saucepan, stir in the flour, and mix them well together. Add the chutney, salt, curry powder, and milk or fish stock, and stir until boiling. Put in the prepared fish, rice, and eggs, and mix all very gently together. Make the mixture thoroughly hot, and serve gar- nished with thin slices of lemon. FISH 115 341. Fish Custard Puddings 6 oz. cooked fish. | pt. milk. 4 yolks of eggs. 1 tea-sp. anchovy es- sence. 2 whites of eggs. 1 dessert-sp. chopped parsley. A little coralline pepper. Pepper and salt. Grease very carefully about six dariole moulds or tiny basins, and decorate each one at the foot Dariole Moulds with a little finely-chopped parsley or coralline pepper. Free the fish from all skin and bone, and then weigh it. Chop it rather finely, and about half -fill the moulds. Make a custard with the eggs and milk. Beat up the eggs, yolks and whites, in a basin, and add the milk. Season with white pepper, salt, and anchovy essence. Strain and pour over the fish. Place the moulds in a tin with boiling water to reach half-way up the sides, cover with greased paper, and poach in the oven or on the top of the stove until the custards are set. Turn out and serve hot. Note. — These are excellent made with cold salmon. Time to cook, about 15 minutes. Sufficient for 4 persons. 342. Fish Cutlets \ lb. cooked fish. 1 gill milk or fish stock. 1 oz. butter

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