Fish Curry.—Prepare a good curry sauce, and
when ready lay in the fish flaked as before and one
or more hard-boiled eggs (according to the size of
the dish), sliced or quartered, and let them steep in
the sauce at the side of the fire till quite hot without
actually cooking; serve with a wall of boiled rice
round them. You will need about half a pint of
curry sauce for each 6oz. to 8oz. of fish. Or: Melt
½oz. of butter over a slow fire, and in this fry a
dessertspoonful of finely minced shallot or onion till
of a pale golden brown, then add about a dessert-spoonful
of curry powder and a small teaspoonful
each of curry paste and freshly grated cocoanut, and
stir it all over the fire for four or five minutes; now
stir in about one and a half tablespoonfuls each of
tamarind water and cocoanut milk, and the fish
flaked small, allowing about six good tablespoonfuls
of fish to this sauce, and let it all fry very gently
together till the liquid is pretty well absorbed and
the fish nearly dry and powdery, stirring it all well
together to prevent burning. Then serve piled on a
hot dish, or in little shells or cases. About a
heaped-up spoonful of the flaked fish is used for each
person, and the above quantities will fill five or six
small cases.