Curried Cod

Curried Cod is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of fried cod flakes with onions that's finished in white stock flavoured with cream and curry powder. The full recipe is presented here and I hope you enjoy this classic British version of: Curried Cod.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating:

Tags : CurryVegetable RecipesMilk RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

237. INGREDIENTS.—2 slices of large cod, or the remains of any cold fish; 3 oz. of butter, 1 onion sliced, a teacupful of white stock, thickening of butter and flour, 1 small tspful of curry-powder, 1/4 pint of cream, salt and cayenne to taste.

Mode.—Flake the fish, and fry it of a nice brown colour with the butter and onions; put this in a stewpan, add the stock and thickening, and simmer for 10 minutes. Stir the curry-powder into the cream; put it, with the seasoning, to the other ingredients; give one boil, and serve.

Time.—3/4 hour. Average cost, with fresh fish, 3s.

Seasonable from November to March.

Sufficient for 4 persons.

Modern Redaction

Ingredients:

2 large cod fillets, cooked
90g butter
1 onion, sliced
250ml white stock
1 tbsp butter blended with 1 tbsp flour until smooth, to thicken
1 tsp curry powder
150ml cream
salt and cayenne pepper, to taste

Method:

Flake the fish then melt the butter, add the fish and onions and fry for about 10 minutes, or until nicely browned. Turn into a stockpot then add the white stock and bring to a simmer. Cut the thickening into small pieces and whisk into the stock. Return to a simmer and cook for a further 10 minutes.

Now stir in the curry powder and the cream, season to taste then bring to a boil, take off the heat and serve with rice.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here