MoUet (Indian Breakfast Dish)

Ingredients

• 2 oz. of butter
• 1 rather large onion, sliced
• 2 lbs. of fish
• V/i oz. sweet almonds
• }/2 pint water
• 1 oz. of turmeric
• 1 teaspoon of salt
• Cayenne
• 2 or 3 chopped green chilis

Method

1. 1

   Melt the butter in a saucepan, and fry the onion a little.

2. 2

   Blanch the almonds and pound them, adding the water by degrees.

3. 3

   Then put the almonds, water, salt, cayenne, turmeric and chilis into the saucepan and boil for about 5 minutes.

4. 4

   Have the fish boned if possible and cut in pieces about 1.5 inches square, place these pieces in the stewpan and cook slowly until done from 15 to 30 minutes, according to the sort of fish.

5. 5

   Take out the chilis and serve with boiled rice.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 41. The excerpt below is the record exactly as published.

MoUet (Indian Breakfast Dish). 2 oz. of butter. 1 rather large onion, sliced. 2 lbs. of fish. V/i oz. sweet almonds. )/2 pint water. 1 oz. of turmeric. 104 PORTLAND WOMAN'S EXCHANGE COOK BOOK 1 teaspoon of salt. Cayenne. 2 or 3 chopped green chilis

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