Both Hilda Leyel and Michael Smith describe this one, typical of prewar British practice in its use of preserved fish--in this case both anchovies and sardines--and its flavoring of chutney as the base for a robust paste for filling sandwiches. Smith links it explicitly to the Raj but that may or may not be the case; its origin is obscure. You will want a food processor or blender. Enough for about six.
- 6 anchovies
- about 6 oz skinned and boned sardines
- 1 teaspoon chutney (see the notes)
- an egg yolk
- about 1 teaspoon curry powder
- cayenne or hot sauce
- Combine everything and pummel in a processor or blender until thoroughly mixed and smooth.
- Simmer the mixture on very low heat until it binds.
- Either serve the Delhi mixture hot on toast or let it cool for use in filling sandwiches.
- Smith uses half our proportion of egg yolk; we found that the greater amount created a better texture.
- He specifies a mild chutney, and must have had in mind a fruit-based one, like mango, Major Grey’s or peach. This is not the place for the fiery coconut or assertive coriander chutneys, both excellent, from Swad. Smith also calls for a mild curry powder. If yours is hot just omit the cayenne.