FISH, EAST INDIA STYLE - Recipe Of The Day

Croutons in a bowl (Photo credit: Wikipedia)

Curry in the spice-bazaar (egypitan) in Istanbul (Photo credit: Wikipedia)

Peel two medium-sized onions, cut into thin slices. Put in a stewpan with a small lump of butter and fry until lightly browned. Pour over them some white stock, judging the quantity by that of the fish; one ounce of butter, little curry powder, salt, lemon juice, a little sugar, and cayenne pepper. Boil the stock for fifteen or twenty minutes, then strain into a stewpan, skim and put in the fish, having it carefully prepared. Boil gently, without breaking the fish. Wash and boil half a cup of rice in water, and when cooked it should be dried and the grains unbroken. Turn the curry out on a hot dish, garnish with croutons of fried bread. Serve hot, with the rice in separate dish.

Make something extraordinary tonight.

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Meat Curry with Cabbage - Recipe of The Day

Curry in the spice-bazaar (egypitan) in Istanbul (Photo credit: Wikipedia)

Half a pound of meat is plenty for this very hearty and inexpensive
dish.

Fry the onion, curry powder, and meat together in the usual way. When
nicely browned, add several cups of thinly-shredded or sliced cabbage.
Cover with water and simmer slowly until all are tender. Just before
serving acidulate. In India, tamarind juice is always used for this
purpose, but lemon or lime does very nicely. Carrots or turnips may be
used the same way and are excellent. Eat with or without rice. Usually
this curry is eaten with chupatties.

Make something incredible tonight.

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