A FISH RECIPE

Poverty Bay Herald, Volume LV, Issue 17231, 10 April 1930, Page 10

A FISH RECIPE

INGELEGDE, OR CURRIED FISH

Two pounds white fish, 12 tablespoons enutney; lib. onions; to 4 tablespoons curry powder; (i dried apricots or Id raisins; 1 tablespoon sugar; 1 pint vinegar; salt, pepper, cayenne; d tablespoons dripping. Method. —Scrape the' fish well, cut off the tins and then cut up. into neat thin slices, and dry very well. Skin the onion and chop it finely—as it makes the dish look more appetising than when cut into rings. Stone the raisins, or if apricots are used, soak overnight and then cut into small pieces. Mott the dripping in a frying pan, and when a. haze rises from it, put in the fish and fry until quite cooked without getting the fish too dark in color.

When cooked, lift out of the pan, and drain well on crumpled kitchen paper so as to remove as much of the fat as possible, for dish is spoilt if at all greasy. Now put the onion into the fat and fry until quite cooked, without discoloring the onions, add also the raisins or apricots. Next add the curry powder and chutney, and fry for a few minutes so as to bring out the flavor. Add the vinegar and salt, bring to the boil and skim well. Now add the pepper, and if liked, the sugar, and cook from .10 to 15 minutes.

While the curry sauce is cooking pack the fish loosely into an earthenware or other jar, and pour the sauce over, and cover tightly. The lish should be, left for about two days to mature before using. Tins is a popular and appetising dish, but unless the fish is cut up carefully, and the onions chopped, it is inclined to look unattractive. This method is especially good for the more tasteless kinds of fish. If liked, the fish and sauce could be packed into the jar in alternate layers.