Perch

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

 

INDIAN RECEIPT FOR CURRIED FISH
(Modern Cookery, 1845)

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.

 

 

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