Smoked trout curry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Hot smoked lake trout |
| ¼ | cup | Onion; chopped |
| 3 | tablespoons | Butter or oil |
| 3 | tablespoons | Flour |
| 1½ | teaspoon | Curry powder |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ginger |
| Pepper | ||
| 2 | cups | Milk |
| 3 | cups | Cooked rice |
| Condiments: | ||
| Chopped green pepper | ||
| Chopped canton ginger | ||
| Chopped tomatoes | ||
| Chopped onions | ||
| Toasted shredded coconut | ||
| Sieved hard cooked eggs | ||
| Chopped nuts | ||
Directions
Cook onion in butter or oil, blend in flour and seasonings. Add the milk and cook until thick, stirring constantly. Add the flaked fish and beat. Serve over the rice and sprinkle with your choice of condiments.
From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller Submitted By JIM WELLER On 11-13-95
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