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East India Fish


  • 1/2 pound of cooked salmon
  • 1 ounce of butter
  • 2 small onions
  • 1 ounce of cocoanut
  • 2 hard-boiled eggs
  • 1 pint of milk
  • 1 teaspoonful of curry paste
  • 1 teaspoonful of paprica
  • salt to taste
  • 1 large tablespoonful of boiled rice


Slice salmon.

Heat butter in a stew-pan; add onions chopped fine, cocoanut, hard-boiled eggs chopped.

Let cook a few minutes, then add milk; let boil up once.

Add the fish, curry paste, paprica and salt to taste.

Let cook a few minutes, then stir in boiled rice.

Serve very hot with toast.


365 Foreign Dishes (1908).


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