From:
The Thorough Good Cook
Curries: 5. Curried Fish or Meat
If
fish is to be curried, clean and cut it into slices; if
prawns, add them whole;
crab or
lobster must be picked from the shells; fowls or chicken carefully cut up into shreds; and butchers' meat similarly. Never send up your meat cut in
joints or slices. Place either of these in cocoa-nut water, with a
clove of
garlic, and one or two
onions shredded, a dessertspoonful of
turmeric pounded, six green chilies divided in half, and a few slices of green
ginger, with a moderate portion of
salt, and let it
boil; as the
meat,
fowl, or fish is nearly dressed, add two spoonfuls of fresh
butter, stirring all together. When the dressing is nearly finished, add, lastly, some more
cocoa-
nut water, and as the
curry boils, squeeze in the juice of a
lemon to give it a proper acidity. In India a few slices of green
mangoes, if in season, may be boiled in the curry. In England, use a zest of
green apples; a few-a very few-green gooseberries are also allowable. If the
gravy appears too thin, it may have a little
flour rubbed up with the
butter. Serve with
rice separately.