Praicn Curry

Ingredients

• at least a pint of prawns
• half an ounce of butter
• a teaspoonful of salt
• half a pint of strong fish broth
• a sprig of parsley
• an onion, sliced
• green ginger
• currant jelly
• lemon-juice

Method

1. 1

   Shell the prawns, clean them, and dust with flour.

2. 2

   Blanch cucumber pieces in boiling water with butter and salt.

3. 3

   Fry onions and make the curry sauce.

4. 4

   Add fish broth gradually, boil, skim, then add prawns and cucumber.

5. 5

   Simmer for 12 minutes, then add ginger, currant jelly, lemon juice, and nutty infusion.

6. 6

   Serve with boiled rice.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 292. The excerpt below is the record exactly as published.

Praicn Curry , or Curry of the fillets of any firm fish, is very popular, and can be made on the same lines as the Chicken Curry already given. Take at least a pint of prawns, shell them, keep the shells and throw away the heads. Clean them carefully by passing a small knife down the grooves on the prawn, back and front, and take out any grit which may be there. Put the prawns into a basin of fresh water, wash them thoroughly, dry them on a cloth, dust them over with flour, and lay them on a dish. Cut a good-sized cucumber, or two small ones, into quarters, take out the seeds, and peel off the green skin. Divide the quarters into pieces two inches long and one inch thick, and put them into a stewpan with plenty of boiling water, half an ounce of butter, and a teaspoonful of salt. Blanch for three minutes, and simmer them until three-parts done, then drain the liquid off, turn the pieces of cucumber on to a clean dish, and cover them up. Fry the onions and butter as before, make and fry the “ Curry stuff,” and make the nutty infusion. Have ready half a pint of strong fish broth made by simmering hal a pound 424 CURRIES of fish cuttings and the pounded prawn shells in water, or milk and water, with an onion, sliced, a sprig of parsley, salt and pepper. Add this by degrees to the contents of the casserole. Let it boil, skim, reduce the heat, put in the prawns, and the cucumber, and let the casserole rest in the bain-marie for half an hour. Then put the casserole on a moderate fire, bring it to simmering point, then add the green ginger, currant jelly, and lemon-juice

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