Ra.hu Mooloo (Stewed Carp)

Ingredients

• two pounds of carp
• a mixture of salt
• green ginger
• red chillies
• four ounces of boiling ghee
• three finely sliced onions
• a cupful of good cocoanut milk
• the juice of a lemon

Method

1. 1

   Cut carp into pieces, rub with salt, ginger, and chillies, and set aside for an hour.

2. 2

   Fry onions in ghee until light brown.

3. 3

   Fry spices in the same ghee, add fried onions, coconut milk, lemon juice, and more salt if necessary.

4. 4

   Pour sauce over cold fish and serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 106. The excerpt below is the record exactly as published.

Ra.hu Mooloo. (Stewed Carp.) Cut two pounds of carp free of skin and bones into two-inch pieces ; rub them very thoroughly with a mixture of salt, green ginger, and red chillies (of each a spoonful), and put to the one side for an hour; then dry them and fry in boiling ghee till cooked, and put to the one side till cold. Fry in four ounces of boiling ghee three finely sliced onions to a light brown colour ; place to the one side and fry in the same ghee a chopped green chilli, a teaspoonful of coriander, turmeric, and aniseed (of each a teaspoonful), a little white pepper, and a teaspoonful of diluted cocoanut milk. Stir over the fire till dry ; then add the fried onions, a cupful of good cocoanut milk, the juice of a lemon

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