Dolphin Curry

“Dolphin Curry” 

Submitted by: 

Chris Mosseri-Marlio,
Institute of Archaeology, London, United Kingdom

Adapted from:

“Commercial Utilization of Dolphins in Ceylon.” Ceylon Bulletin of Fisheries, No. 3. 1955. Government Press, Ceylon. BY A.W. Lantz & Co. Gunasekera. 

Butchery and Ethnographic Info:

This is just one of five tempting (!) recipes for dolphin. This curry seems the one most likely to have been used by locals, although there is one recipe for dolphin casserole which calls for a bread crumb and cheddar cheese topping, a bit closer to home. Anyone wanting that recipe can contact me. 

Ingredients: 

• 2 lbs Dolphin 
• 1 dessert spoon of ghee (clarified butter) 
• 18 oz of second extract coconut milk 
• 15 dried chilies 
• Pinch saffron
• 2 pieces fresh ginger peeled and chopped 
• Salt to taste 
• 1 dessert spoon chopped onion 
• ½ stem lemongrass 
• 1 - 2” piece of cinnamon 
• ¼ tsp fenugreek 
• Juice of one lime 
• 6 oz thick coconut milk 

Instructions: 

Cut the meat into small pieces and put into chatty (pot) with ghee, second extract coconut milk, chilies, saffron ginger, and some salt. Add half the quantity of onions, lemongrass, cinnamon, and fenugreek. Boil until the meat is tender, then add remaining ingredients and boil for another half-hour. Serve with rice (and Pepto Bismol?). Read this.