Fish Curry from the Isle of Wight

This is like no recognized Indian curry but it was made on the island at least until a few years ago and was always referred to as Indian. It probably comes from a visiting maharajah, who would have had his food prepared by his own cook while visiting the Royal Yacht Squadron. Serve with rice, peeled, sliced and salted cucumber and a quartered orange.


  • 2 lb (1 kg) fresh haddock
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon white pepper
  • ¼ teaspoon mace
  • ½ teaspoon salt
  • 2 tablespoons (30 g) butter (clarified is best)
  • ¼ lb (120 g) cooked prawns
  • 1 hard-boiled egg, finely chopped


Bring the haddock to the boil in just enough salted water to cover. Boil gently for 20 minutes. Drain and allow to cool a little, then remove all skin and bone and flake the flesh.

Mix all the spices and the salt together in a small bowl. Grease a frying-pan with a little of the clarified butter and when hot put in the spices and shake them in the pan for 30 seconds. Put in the remaining butter, shake again and stir in the haddock. Stir and shake for 2 minutes over low heat and then stir in the prawns and the chopped egg and heat again for 1 minute. The fish should be coated with the golden spices. Put it in a hot dish and serve immediately.