The above Fish Curries can be made same as Salmon Curry, No. 31, egg Curry (yellow), fish moley, Madras Curry, No. 4, but great care must be taken not to be burned. The soles and whiting are not nice when curried, and the oysters should be used without the liquor. Prawns and shrimps are celebrated Curries if they are freshly caught and properly prepared. Tamarind used for Fish Curries (brown) are very nice—better than lime (lemon) juice or vinegar.
[No. 33.]—TINNED SARDINES (Curried).
For a Small Tin of Sardines of One Dozen.
Take the sardines, and take off the black part; just finely scrape; with a spoon place on a tin or plate, and make it warm in an oven. Now make a Curry sauce (brown), same as No. 26, but less milk or gravy. The Curry sauce must not be more than a small tea cup, nice and thick, if not thicker,—just mash up a boiled potato, and add to the sauce. Just before serving, take each sardine carefully and place in the Curry sauce you made; do not stir it; set on slow fire for five minutes. When serving take each carefully without breaking, arrange them nicely on a Curry or vegetable dish; pour over the gravy, and send to table with boiled rice or hot toast. Any tinned fish can be made same as the above, except Yarmouth bloaters, smoked fish, salt fish, mackerel, etc., etc. Tinned salmon makes a nice Curry. Afraid it will mash up and be like a gruel instead of lumps. The above Curry sauce will answer to several boiled fish—boiled the day before.
[No. 34.]—VEGETABLE CURRIES (Various).
With reference to above, the potato, knol khol, turnips, carrots, parsnips, vegetable marrow, cucumber, beans, etc., can be made same way as potato Curry, No. 35; but cabbage, spinach, turnip tops (young shoots), Brussels sprouts, can be made same way as potato Curry, with same ingredients, but the cabbage, Brussels sprouts, etc., take little more time to tenderly boil; therefore extra gravy, milk, butter, and extra spoon of ham or corned beef. Onions should be added for greens. The more good gravy you add the better the Curry. As far as I have seen, there is not many English vegetables can be Curried, but in India and Ceylon there is numberless vegetables, greens, grasses, etc., can be Curried.