REMINISCENCES OF INDIA
The native way is to cut 2 pounds of fish into slices, dip it in a little oil, and rub it with pounded raw grain ; let it remain a short time, and wash it off ; then partially fry it in ghee, with a sufficiency of salt, eight or ten dried chilies, and a pinch of fenugreek seed and nala zeera ; then mix a few dried pounded chilies, some turmeric roasted, coriander-seed, fenugreek, and nala zeera, with some sliced onions and a clove of garlic pounded ; cover this well over the fish, and place it again into the ghee with the fried chilies, adding sufficient water to dress it. An acidity may be given with tamarind-juice, green mangoes, vinegar, or lemon ; vegetables may be added in the same way as directed for vegetable curries, putting in a layer of vegetables, and then a layer of fish, shaking the saucepan to prevent the fish from breaking and burning. The vegetables usually added to the fish curries are cauliflower, fennel-mother, mooringu pods and leaves.
Take and cut the fowl by joints, and add to it some sliced green ginger, black pepper, salt, and coriander-seed, all ground well ; hash the nabool chunnali, and boil it in a little water till it becomes tender, and put it to the fowl ; strain the gravy into a saucepan, and mix the curry stuff well with it; give a baghar to it in ghee with cloves. Put the fowl into a stewpan with some ghee, and fry it ; then pour the gravy over it ; let it simmer for a short time, and serve it up. The right proportions of curry ingredients are as follows :
Ghee ... Nabool chunna Onions
Coriander-seed Salt ... Cinnamon Cloves Cardamoms Black pepper Green gingerCoriander-seed Salt ... Cinnamon Cloves Cardamoms Black pepper Green ginger