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
1 large onion, sliced
900g of filleted 'fish' (we used unsmoked haddock)
42g sweet almonds
½ pint of water
1 tsp. salt
Ground cayenne pepper (we used 1 tsp.)
2 or 3 green chillies, chopped
Boiled basmati rice to serve
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.)