2 oz. diced Carrots.

2 oz. diced Swedes.

2 oz. diced Celery.

2 oz. Peas (cooked).

2 oz. Haricot Beans or Butter Beans

2 hard-boiled Eggs. (cooked).

2 inches of peeled Cucumber.

2 oz. Butter.

1 peeled Apple.

4 peeled Bananas.

1 oz. ground Rice.

1/2 pint of Water.

1/2 pint of Milk.

1 heaping teaspoonful of Turmeric.

1 heaping teaspoontul of Curry Powder.

1 heaping teaspoonful of Marmite.

How To Make:

Fry the diced vegetables in the butter until well browned, then add the curry, turmeric, and ground rice and fruit; stir until well mixed, then add the water and simmer for half an hour, then stir in milk, Marmite, and slices of hard-boiled eggs and bring gently to the boil. Serve with cooked rice border, garnished with slices of hard-boiled eggs and green peas alternately, with a pinch of red paprika in between. This curry is generally served with Indian poppadums toasted, or toasted Cassara cakes.