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Fish Curry, Goa

Cut head off a fresh striped bass of three pounds, split in two through back, remove spinal bone and skin from the filets, cut meat in twelve even pieces and keep on a plate. Place bones, head and skin in a saucepan with a quart water, two teaspoons salt and three saltspoons pepper, then boil thirty minutes. Finely slice a small carrot, a small onion, half a green pepper, one medium apple, one ripe tomato and one bean garlic; place these in a saucepan with a tablespoon melted butter, then add one bay leaf, a sprig thyme and half teaspoon fresh or dried chopped mint; gently brown eight minutes, add two tablespoons flour; thoroughly mix one minute. Strain the fish broth into this pan, add a good teaspoon curry powder, a teaspoon Worcestershire sauce, a saltspoon grated nutmeg and rind of quarter of a lemon. Mix well and slowly boil thirty minutes. Press through a strainer into another saucepan, add the fish with two tablespoons fresh cocoanut, gently mix, boil twenty-five minutes. Dress on a hot dish, arrange a boiled rice around the fish and serve.