Kerrie Dagan dan Ikan (Meat and Fish Stew)

Ingredients

• four onions very fine
• a teaspoonful of coriander
• a teaspoonful of turmeric
• half a teaspoonful of fenugreek or caraway seeds
• a saltspoonful of red pepper
• a pound of lean mutton
• the breast of a good chicken
• four chicken livers
• a pound of sole
• a dozen prawns
• two dozen oysters
• a breakfast-cupful of cocoanut milk
• half the quantity each of meat and fish stock
• one ounce of Irish moss
• a sliced carrot
• one bay leaf
• some salt

Method

1. 1

   Fry onions in oil, add spices and fry for three minutes.

2. 2

   Add mutton, chicken, livers, sole, prawns, and oysters.

3. 3

   Place in a stewpan with cocoanut milk, stock, Irish moss, carrot, bay leaf, and salt.

4. 4

   Stew together and serve with rice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 173. The excerpt below is the record exactly as published.

Kerrie Dagan dan Ikan. (Meat and Fish Stew). Slice four onions very fine, and fry in plenty of oil ; then put in a teaspoonful each of coriander and turmeric, half a teaspoonful of fenugreek or caraway seeds, a saltspoonful of red pepper (all ground to a powder), and fry for three minutes. Cut a pound of lean mutton into pieces one inch long and half an inch broad. Cut the breast of a good chicken into small fillets ; cut four chic- ken livers into thin slices ; cut a pound of sole into eight pieces ; shell a dozen prawns and two dozen oysters. Fry all these lightly — the prawns and oysters should only be put in when the other ingredients are nearly done — and place in a stewpan ; add a breakfast- cupful of cocoanut milk and half the quantity each of meat and fish stock, one ounce of Irish moss steeped for several hours in two waters, a sliced carrot, one bay leaf, and some salt

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