14. Curry from Tinned Salmon, Sardines, or Tuna.
Prepare a sauce as in No. [10], using cocoanut milk and a little grated cocoanut. Also add a tiny bit of thinly-sliced green ginger, garlic, and chili pepper. Pour over the fish, and serve with rice and sliced lemon.
15. Salt Fish Curry.
Cut the salt fish into rather small pieces, and soak until no longer very salty.
While it is soaking, fry in plenty of oil or crisco one bunch of green onions, cut up tops and all, a teaspoonful of curry powder, and three half-ripe tomatoes. The tomatoes may be dipped in batter or crumbs. When these are fried add the salt fish. Simmer together for a while. Serve with rice. Eggplant is excellent in this curry instead of tomatoes.
16. Massala Fry of Fish.
Make a paste of flour and water and two teaspoons of curry powder and a little salt. Dip the fish in this curried paste, and then dip again in bread or cracker crumbs. Fry in the usual way. This is a delicious way of preparing any kind of cutlets or chops. In fact, any kind of meat may be fried in the same way.
17. Egg Curry.
Fry a sliced onion with a teaspoonful of curry powder; then add a little flour for the gravy. When this is mixed quite smooth, add a teacup of water or milk or cocoanut milk. Cook until it thickens, then add six hard-boiled eggs. Cut in halves lengthwise. Serve with rice.