Fish Molee

H. A Hervey Ango-Indian Cookery at Home (London: Horace Cox, 1895)

Home Studies Collection, Manchester Metropolitan University Special Collections

This makes a favourite breakfast dish. It can be eaten like curry with boiled rice or with bread.

This is best made of fish that has previously been fried. Put it in a saucepan with one small sliced onion, a couple of ounces of sliced green ginger, three or four cut green chilies or capsicums, and a little saffron or turmeric powder. Stir in the milk of half a coconut and the juice of a lemon. Keep over a fire for ten minutes.