Home · Recipes · Historical Cookbook · Fish

Fish Curry

4 servings

Ingredients

• 1 kg salmon, zander or pike
• salt (a little)
• butter (for searing) (a little)
• 60 g butter
• 0.5 tbsp curry powder
• 2 pcs onions, grated
• lemon juice (a little)
• 250 g rice
• 1 L water (for rice)
• 1 tbsp butter (for rice)
• curry powder (for rice) (a little)

Instructions

1. Remove bones and skin from 1 kg salmon, zander, or pike, cut into delicate pieces, sprinkle with salt, and let stand for one hour.
2. Then pat dry and fry light brown in butter.
3. Afterward, place the pieces in a casserole with a little boiling water and steam the fish, tightly covered, for 10-15 minutes.
4. Over heat, mix 60 g butter with a generous half tablespoon curry powder, add 2 grated onions, combine everything with the fish, and simmer over very low heat for another 10-15 minutes.
5. Arrange the fish, drizzle with lemon juice, and garnish with a rice border made from 250 g rice, 1 liter water, salt, 1 tablespoon butter, and a little curry powder.

Modernized from a treasured 19th-century German cookbook.