VEGETABLE CURRY

Evening Post, Volume CXXIV, Issue 69, 18 September 1937, Page 18

VEGETABLE CURRY

This vegetable cury may have either fish, veal; or chicken added alter the curry is made and allowed to heat through if .desired.

Ingredients: Two or three onions, two large carrots, two parsnips, one apple sliced, one banana, a few sultanas, lib tomatoes, a few shreds of raw lemon or orange peel, half cup of stock. Butter; a heaped tablespoonful of good Indian curry or more to taste.

Method: Put carrots to par-boil while you prepare the onions. Slice these into a deep saucepan with a tablespoonful of butter and allow to turn pale brown. Scrape and slice in the parsnips, shake well, and add more butter or margarine if necessary; dice and add the half-cooked carrots, then the other vegetables, leaving the banana till the last, sliced, of course.

Now add the stock, salt and pepper to taste; here, too, you may add the uncooked fillet of fish if you like, and leave to simmer very gently while you mix a tablespoonful or more of good Indian curryto a smooth paste in a cup with some milk. Add this, slowly simmering and stirring gently on the fire all the time, till well mixed through. Simmer, stirring occasionally, and adding more miik or stock LC it gets dry, for half an hour.

Grill a banana in its skin and serve very hot separately with ■; the curry; boiled rice makes, an excellent ad iition. Potatoes should not be sen ed with it, as there is quite enough starch in the rice, and other vegetable:.