Today’s ration recipe comes courtesy of one of Milestones Museum's volunteers, Gill, from her Mother’s Stork Wartime Cookery Book. It might be a good way to use up something at the back of the store cupboard if you have the ingredients. Why not give it a go and send us a picture of your ration curry on Facebook or Twitter?
Small sliced onion
1 oz margarine
1/2 oz ginger or crystallised ginger chopped finely
Small bay leaf
1 tbl sp curry powder
1/2 pint rice stock
Salt and pepper
Tbl sp lemon juice
4 oz rice cooked, drained, reserve water
Fry onion in margarine until it starts to brown.
Add curry powder and ginger and cook for a minute.
Add 1/2 pint rice water, bay leaf and bring to boil.
Reduce heat and simmer for half an hour.
Season, add lemon juice.
Add either 1 lb mixed, cooked vegetables, or 2 oz lentils, cooked, or cooked leftover meat.
Original recipe states this recipe serves 4.
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