Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four pounds of the fish
- two cloves of garlic
- a pound of butter in a stewpan
- half squares
- half cooked
- three tablespoonsful of bengal currie powder
- cloves
- vinegar
Directions
Take the fish from the bones, and cut it into inch and half squares; lay it into a stewpan with sufficient hot water to barely cover it; sprinkle some salt over, and boil it gently until it is about half cooked. Lift it out with a fish-slice, pour the liquor into a basin, and clear off any scum which may be on it. Should there be three or four pounds of the fish, dissolve a quarter of a pound of butter in a stewpan, and when it has become a little brown, add two cloves of garlic and a large onion finely minced or sliced very thin; fry them until they are well coloured, then add the fish; strew equally over it, and stir it well up with from two to three tablespoonsful of Bengal currie powder; cover the pan, and shake it often until the fish is nicely browned; next add by degrees the liquor in which it was stewed, and simmer it until it is perfectly done, but not so as to fall into fragments. Add a moderate quantity of lemon-juice or chili vinegar, and serve it very hot.