Fish Mooloo

Fry the fish and let it cool. Scrape a coconut, put a teacupful of hot water into it, rub it well, strain it and put aside; then put two spoonfuls more of water; strain this also; cut up three or four green chilies, and as many onions as you like, with half a garlic. Fry them with a little extra virgin olive oil, and while frying put the last straining of the coconut water in with the ingredients till it is dry; then add the first water of the nut, and pour the whole over the fish, with some vinegar, ginger, whole pepper, and salt to your taste.

Another Way

Fry in a little extra virgin olive oil, three or four chilies cut up, half a clove of garlic, and some sliced onions. When half fried, add two tablespoonfuls of coconut milk, and continue to fry until dry; then stir into it a teacupful of coconut milk, a little vinegar, some sliced ginger, peppercorns, and salt to taste, and while hot pour it over a cold fried or boiled fish.

Prawn Cutlet

Shell and wash the prawns; remove the heads, but leave the tails; slit them down in the centre, and gently beat them flat with a rolling-pin; sprinkle them with pepper and salt, and some finely-minced soup herbs; fry over a very moderate fire to a rich light brown colour. Garnish the dish with fried green parsley, or serve up with tomato sauce gravy.