1913 Salt Fish Curry

1st Prize winner in the 27 Jul 1913 Sunday Times (reference)

Ingredients:

  • 1 lb (450 g) cooked salt fish

  • 2 hard boiled eggs (sliced)

  • 2 oz (60 g) flour

  • 2 oz (60 g) butter

  • 1 dessert spoon of curry powder

  • 1 dessertspoon of chutney

  • 2 oz (60 g) boiled rice

  • 1 pint (600 ml) milk

  • pepper

  • parsley

  • toasted snippets

Method:

  1. Flake the fish, removing all skin and bones and place aside

  2. Melt butter in a saucepan and mix flour into it smoothly

  3. Stir for a few minutes then add curry powder and chutney

  4. Gradually pour in milk, stirring all the time until the sauce boils

  5. Put the fish, sliced egg and cooked rice into the sauce and season with a little pepper

  6. Place on a hot dish, garnished with parsley and toasted snippets

Submitted by Mrs R. Wheeler, 116 King-street, East Fremantle