East India Fish:

Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2 hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste. Let cook a few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast.

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, East India Fish, food, Foodist Networks, Global Fusion Americana, Recipes