534. Salmon Curry.—Have two slices of salmon, weighing about a pound each, which cut into pieces of the size of walnuts, cut up two middling-sized onions, which put into a stewpan, with an ounce of butter and a clove of garlic cut in thin slices, stir over the fire until becoming rather yellowish; then add a tablespoonful of curry powder and half that quantity of curry paste, mix all well together with a pint of good broth, put in the salmon, which stew about half an hour, pour off as much of the oil as possible; if too dry, moisten with a little more broth, mixing it gently, and serve as before.
Salmon curry may also be made with the remains left from a previous dinner, in which case reduce the curry sauce until rather thick before putting in the salmon, which only requires to be made hot in it.
The remains of a turbot might also be curried in the same way, and also any kind of fish.
535. Fillet of Sole Curry.—Fillet two nice soles, and cut each fillet into five pieces (slantwise); then in a stewpan have a small onion chopped fine and fried, to which add a tablespoonful of curry paste, or an equal quantity of paste and powder; when well mixed, put in the fillets of soles, with just sufficient broth to cover them; let it boil rather fast for ten minutes, when the sauce will become sufficiently thick to envelop the fish, season with the juice of half a lemon, and serve with rice separately.
Fillets of haddocks or whitings are curried precisely the same.
536. Skate Curry.—Plain boil about two pounds of skate with a piece of the liver, which put upon a dish without a napkin, previously well draining off the water; whilst the fish is boiling, cut two onions in slices, which put into a stewpan, with an ounce of butter, and fry of a lightish brown color; then mix in a tablespoonful of curry powder with a teaspoonful of flour, and a pint of good broth, set it upon the fire, keeping it stirred, and when boiling, put in a good-sized apple cut into slices, let boil until it is reduced to about half, when rub it through a tammy or hair sieve, pour it again into a stewpan, and when hot, pour over the fish, and serve with rice separately.