CURRIED FISH
- 1½ lbs. cooked fish
- 2 heaping tablespoonfuls (2 ozs.) butter
- 2 large onions
- 1 large apple
- 2 heaping tablespoonfuls (2 ozs.) rice flour
- 1 tablespoonful curry powder
- 1 tablespoonful chutney
- 1 lemon
- 1 teaspoonful salt
- 1½ pints (3 cups) fish stock
- ½ lb. (1 cup) boiled rice
- ½ cupful shrimps
- 2 hard cooked eggs
Free the fish from skin and bones. Melt the butter in a fireproof dish, then put in the apple and the onion cut into small pieces, fry together until a nice brown color, then stir in the rice flour, curry powder, chutney, the strained juice of the lemon, salt, and stock; simmer for fifty minutes, then add the fish.
Arrange the hot boiled rice around a casserole, turn the curry into the center; garnish with the shrimps made hot in a little cream and quarters of the hard cooked eggs.
Serve very hot.