Ingredients Jump to Instructions ↓

  1. Curried Eel (Aal i Karry)

  2. Yield: 4 servings

  3. 1 to 2 eels

  4. 1 lg onion

  5. parsley

  6. 1/3 c flour

  7. 1 tb butter

  8. 1 ts curry (scant ts.)

  9. One large or two small eels are suitable for 4 persons.

  10. Skin the eel, cut in pieces as long as a finger and put in boiling

  11. salt water with a top of parsley. Use water enough to cover only

  12. half the fish, so the stock will be good and strong. Cook the eel

  13. until it is tender and keep it hot while making the sauce.

  14. Melt butter in a pot, brown a large onion and add flour and curry.

  15. Dilute with the fish stock until the sauce is thick enough. Taste

  16. it and, if it is not strong enough, add more curry. Pour it over

  17. the eel, serve in a deep dish and have an extra dish of fluffy

  18. steamed rice.


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