Fish Curry

Ingredients

• Get two pounds filleted at the fishmonger’s.
• sprinkle with a little salt.
• In a tablespoonful of “ghee,” lard, butter, or dripping
• a sliced onion
• a tablespoonful of curry powder

Method

1. 1

   Wash the fish and sprinkle with salt.

2. 2

   Put it in a stewpan with weak tamarind water to cover and simmer for fifteen minutes.

3. 3

   In another pan, fry onion in ghee until brown, add curry powder, fry for two minutes, then add the fish mixture.

4. 4

   Cover and simmer for twenty minutes, then uncover, stir gently, and serve when gravy thickens.

Nutrition per serving

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 7. The excerpt below is the record exactly as published.

Fish Curry. — Soles and cod are, I think, the most suitable. Get two pounds filleted at the fishmonger’s. AVash the fish and s])rinkle wuth a little salt. Put it into CURRIES. 16 a stewpaii with weak tamarind water enough to covei’, and let it simmer on a slotv fire for fifteen minutes. In another vessel, in a tablespoonful of “ ghee,” lard, butter, or dripping, fry a sliced onion and a little gailic ; to which, when brown, add a tablespoonful of curry powder

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