5. Curried Fish or Meat.

  If fish is to be curried, clean and cut it into slices; if
prawns, add them whole ; crab or lobster must be picked
from the shells ; fowls or chicken carefully cut up into
shreds; and butchers' meat similarly. Never send up your
meat cut in joints or slices. Place either of these in
cocoa-nut water, with a clove of garlic, and one or two
onions shredded, a dessertspoonful of turmeric pounded, six
green chilies divided in half, and a few slices of green
ginger, with a moderate portion of salt, and let it boil;
as the meat, fowl, or fish is nearly dressed, add two spoonfuls
of fresh butter, stirring all together. When the dressing is
nearly finished, add, lastly, some more cocoa-nut water, and
as the curry boils, squeeze in the juice of a lemon to give it a
proper acidity. In India a few slices of green mangoes, if
in season, may be boiled in the curry. In England, use a
zest of green apples ; a few-a very few-green gooseberries
are also allowable. If the gravy appears too thin, it may
have a little flour rubbed up with the butter. Serve with
rice separately.

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