Icelandic cooking, recipes and food

This is basically the same recipe with one ingredient replaced with another. As I mentioned earlier , Icelanders embraced curry powder as an exotic new cooking ingredient when it arrived in the country and there are numerous recipes for food that call for curry powder. Here are two that I like: Serves 2: 400 g fish fillets (tradition calls for cod or haddock, but any lean white fish can be used) 1/2-1 apple OR 1 medium onion 25 g butter or margarine (or equivalent in the frying oil of your choice) 1/2 tsp mild curry powder 1/2 tsp salt Remove the skin and bones from the fish fillets if necessary (or just buy them boned and skinned to save you the work). Cut into 4 even pieces. Peel and grate the apple, if using. If you are making the onion version, peel and finely chop the onion. Heat the pan and turn the heat down to low . Melt the butter (or heat the oil). Add the apple or onion and fry gently for a minute or so. Add the curry powder and mix well. Top with the fish pieces and sprinkl...

My mother used to make this dish several time a year when I was growing up, and I liked it then, but now that I have learned to appreciate genuine Indian and Chinese curries, I never make it, simply because I detest pre-mixed curry powder (the only thing I use it for is sauce for marinated herring). The curry used is the mild type, but I imagine that a medium hot curry powder would be good with mutton, which has a stronger flavour than lamb or veal. This is a relatively new but still traditional Icelandic dish. I think curry powder first appeared in Iceland in the 1940s or 50s, and this dish has been part of the Icelandic everyday diet ever since. Lamb or mutton is generally used, but this recipe is also suited to veal. 750 g lamb, mutton or veal 800 ml water 2 tsp salt 2 carrots Curry sauce: 2 1/2 to 3 tbs flour 1 tsk curry powder 150 ml cold water 400-500 ml meat cooking liquid or stock 100 g rice 1 liter water 1 tsp salt A cheap cut like shoulder can be used in this dish. Meat shou...