A Hearty Curried Fish Breakfast // 1900s / Edwardian

Updated: May 5, 2020


We discovered this recipe in the 'Curries and Indian Dishes' chapter of the National Training School of Cookery's 'High-Class Cookery Recipes' (Book 2) under "Mollet" Indian Breakfast Dish.
This is a rather delicately spiced dish suitable to eat earlier in the day.
Original Recipe: 'Mollet Indian Breakfast Dish' (Book 2, 1909)
Speed: 40-55 mins. | Servings: 6

INGREDIENTS

  • 57g butter

  • 1 large onion, sliced

  • 900g of filleted 'fish' (we used unsmoked haddock)

  • 42g sweet almonds

  • ½ pint of water

  • 28g turmeric

  • 1 tsp. salt

  • Ground cayenne pepper (we used 1 tsp.)

  • 2 or 3 green chillies, chopped

  • Boiled basmati rice to serve

METHOD


1. Melt the butter in a saucepan and fry the onion for a minute or two.


2. Blanch the almonds and pound them, adding the water a bit at a time.


3. Put the almonds, water, salt, cayenne, turmeric and chillies into the saucepan and boil for about 5 minutes.


4. Cut the fish into about one and a half inch square pieces, then place in the pan and cook slowly until done, from 15 - 30 minutes according to the sort of fish used. Our haddock took 25 minutes.


5. Remove the chillies and serve with boiled rice.

Original Recipe for "Mollet" 'Indian Breakfast Dish'

'BOOK 2': High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909)

Author: Mrs Charles Clarke, Principal of the National Training School of Cookery

Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.)

1 view0 comments

Recent Posts

See All