|ingredients for the Shrimp Curry (with trout).|
Photo: Elizabeth Urbach
California seemed to be lucky in comparison to other areas, because of our climate enabling food to be grown year-round, as well as the large number of dairies and poultry farms, and everyday residents who kept a cow and a few chickens around for butter, eggs and milk. Fish were being caught and canned in Monterey throughout the War, and while much of it was sent to other parts of the U.S., and overseas to our armed forces and our allies, there was still quite a bit of food available, with or without food rationing. This recipe is frugal in its use of butter and imported spices, and makes good use of canned fish. Although it calls for shrimp, any canned fish can be used. (Ignore the mushrooms in the photo above -- they were part of another recipe but mistakenly got into the photo for this dish.)
Sautè 1 small minced onion in 2 tablespoons butter until onion is soft but not brown. Stir in 1 ½ teaspoons curry, 2 teaspoons flour and ½ teaspoon salt. Simmer tightly covered for 20 minutes, then add 1 can shrimp (cleaned and shredded), 2 teaspoons lemon juice. Simmer for 5 minutes and serve with browned rice. – recipe from Alberta Austin.
|Trout Curry on Toast. Photo: Elizabeth Urbach.|