Penang Fish Curry

Ingredients

• one large onion
• a large tablespoonful of curry-powder
• a tablespoonful of vinegar
• one teaspoonful of sugar
• one teaspoonful of salt
• about a pint of stock
• i lb. raw fish

Method

1. 1

   Cut the fish into fillets.

2. 2

   Make stock from fish bones.

3. 3

   Brown the onion in dripping or butter, then add vinegar, sugar, salt, and curry powder to the stock.

4. 4

   Mix well and bring to a boil.

5. 5

   Add the fish fillets and cook for ten minutes.

6. 6

   Serve hot with boiled rice.

Nutrition per serving

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 31. The excerpt below is the record exactly as published.

a tablespoonful of vinegar to one large onion and a large tablespoon ful of curry-powder), make a paste of it, and put fillets of fish into it and fry. Another Penang Recipe, Mrs. Cloete’s, says — Take i lb. raw fish and cut it in fillets an inch or two square ; of the fish-bones make about a pint of stock and strain, add one large onion cut in slices and browned in dripping or butter, one tablespoonful of vinegar or lemon, one teaspoonful of sugar, one teaspoonful of salt

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