Indian Receipt for Curried Fish
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
India. Associated with India by a demonym leading its title: Indian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- four pounds of the fish
- a pound of butter
- two cloves of garlic
Method
- Take the fish from the bones, and cut it into inch and half squares;
- lay it into a stewpan with sufficient hot water to barely cover it;
- sprinkle some salt over, and boil it gently until it is about half cooked.
- Lift it out with a fish-slice, pour the liquor into a basin, and clear off any scum which may be on it.
- Should there be three or four pounds of the fish, dissolve a quarter of a pound of butter in a stewpan, and when it has become a little brown, add two cloves of garlic and a large onion finely minced or sliced very thin;
- fry them until they are well coloured, then add the fish;
- strew equally over it, and stir it well up with from two to three tablespoonsful of Bengal currie powder;
- cover the pan, and shake it often until the fish is nicely browned;
- next add by degrees the liquor in which it was stewed, and simmer it until it is perfectly done, but not so as to fall into fragments.
- Add a moderate quantity of lemon-juice or chili vinegar, and serve it very hot.