Home › The Principles of Cookery › Whiting, Curried

Whiting, Curried

Take three full-sized whiting. Clean and skin the fish, fillet them neatly, and cut the fillets into pieces about three inches in length. Skin two onions and cut them into dice. Put these into a frying-pan with a little fat, place the pan on the fire, and turn the onions about till soft. When they have steamed a minute, put with them a sour apple chopped small. Rub the onion and the apple through a sieve. Place the pulp in a basin, and mix smoothly with it a table-spoonful of curry-paste or powder, a table-spoonful of ground rice, and as much nicely-flavoured stock as will cover the fish. Put the sauce into a stewpan, and when it boils, put into it the fillets of whiting. Let them boil gently till done enough. Put them carefully on a dish; skim the sauce and pour it over them, and send rice boiled for curry to table on a separate dish. If liked, a little cream may be added to the sauce to enrich it, and if it is not sufficiently acid, a little lemon-juice may be stirred into it. Time, a few minutes to boil the whiting. Probable cost, 2s, Sufficient for four or five persons.