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This is a specialty of New Zealand, particularly of the North Island. 'Toheroa' is a large shell fish rather like a clam, native to that part of the world; it is possible to obtain 'toheroas' over here in tinned form.
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| What You Need: |
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Toheroa
2 oz butter
2 oz flour
Liquor
1 pint milk
1 teaspoon curry powder
Salt and pepper to taste
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| How To Cook: |
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1. Drain the liquor from the fish and mince the latter.
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2. Make a roux with butter and flour and add the liquor, made up to 1 pint with court-bouillon.
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3. Stir in milk, the minced fish and curry powder.
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4. Season with salt and pepper to taste.
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