Dry Curry of Vegetables from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Peel four onions and cut them in tiny dice shapes or thin slices and put them with two ounces of butter (or fat) in a stewpan and fry together till a nice golden colour, then add a dessertspoonful ...
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Spoon
- Kitchen scale
- Measuring spoon
- Stove
- Skillet
- Mixing bowl
- Whisk
- Oven
- Pot
- Grater
- Peeler
- Colander
- Fine-mesh sieve
- Serving platter
Ingredients
- ground ginger
- salt
- red dry chillies
- cloves
- ground cloves
- ground cinnamon
- bayleaf
- thyme
- lemon
- water
- vegetables
- carrots
- cauliflowers
- turnips
- beans
- rice
- onions
- marshall’s curry powder
- butter
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