Fish Curry

Ingredients

• half a pint of curry sauce
• one or more hard-boiled eggs
• |oz. of butter
• a dessertspoonful of finely minced shallot or onion
• about a dessertspoonful of curry powder
• a small teaspoonful of curry paste
• a small teaspoonful of freshly grated cocoanut
• about a dessertspoonful of tamarind water
• about a dessertspoonful of cocoanut milk
• about six good tablespoonfuls of fish

Method

1. 1

   Prepare curry sauce, add flaked fish and sliced hard-boiled eggs, and heat gently.

2. 2

   Serve with boiled rice.

3. 3

   Alternatively, fry shallots in butter, add curry powder, paste, cocoanut, and fish, and cook until nearly dry.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.

Fish Gurry. — Prepare a good curry sauce, and wlieii ready lay in the fish flaked as before and one or more hard-boiled eggs (according to the size of the dish), sliced or quartered, and let them stee[) in the sauce at the side of the fire till quite hot without actually cooking; serve with a wall of boiled rice round them. You will need about half a pint of curry sauce for each 6oz. to 8oz. of fish. Or : Melt |oz. of butter over a slow fire, and in this fry a dessertspoonful of finely minced shallot or onion till of a pale golden brown, then add about a dessert- spoonful of curry powder and a small teaspoonful each of curry paste and freshly grated cocoanut, and stir it all over the fire for four or five minutes ; now stir in about one and a half tablespoonfuls each of tamarind water and cocoanut milk, and the fish flaked small, allowing about six good tablespoonfuls of fish

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