Kellewelle Malu (Curried Whiting)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 118. The excerpt below is the record exactly as published.
Kellewelle Malu. (Curried Whiting.) Take a few small onions, a teaspoonful of powdered " Bombay duck," half a teaspoonful ground chillies, 283 BANQUETS OF THE NATIONS a teaspoonful ground ginger, a point of garlic ground, the juice of a cocoanut, and half a teaspoonful of salt. Fry the onions sliced in a good bit of butter. When cooked, but not brown, add the chillies, ground ginger, garlic, Bombay duck, and salt ; fry for a couple of minutes, then add a teacupful of thin cocoanut milk, and put in two pounds of whiting (without skin or bones) cut in two-inch pieces ; cover up and cook for ten minutes in the oven, then add a cupful of thick cocoanut milk
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