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Salt Fish Curry

(Curry.) - (The Khaki Kook Book)

Cut the salt fish into rather small pieces, and soak until no longer

very salty.

While it is soaking, fry in plenty of oil or crisco one bunch of green

onions, cut up tops and all, a teaspoonful of curry powder, and three

half-ripe tomatoes. The tomatoes may be dipped in batter or crumbs. When

these are fried add the salt fish. Simmer together for a while. Serve

with rice. Eggplant is excellent in this curry instead of tomatoes.

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