1950,s classic curry

SAUCES, RUBS, MARINADES, BRINES ETC
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Smokey
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1950,s classic curry

Post by Smokey »

Who don't like classic curried bangers?
The secret ingredient is cambels chicken noodle simmer soup mix. The one that makes one litre
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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Angryman65
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Re: 1950,s classic curry

Post by Angryman65 »

It's got to be yellow and have sultanas in it. :D :D

Many years ago one of the young guys at work was looking after himself while his mum was in hospital so we invited him for tea and the missus asked if he liked a curry. Yes he did.
We gave him a thai green curry, he was expecting yellow sultana type. Made his eyes stick out a bit and his forehead sweat so the missus had to cook him something else while I ate his as well.

Timely reminder though, its the right time of year for curried snags.
Vegetarian is an old Indian word for bad hunter.
Smokey
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Re: 1950,s classic curry

Post by Smokey »

LOL, I had a good chuckle at that,
YES that's the one, Yellow and sultanas.
Tough I think I flew the handle,,, Maybe this should be in ingredients :oops:
Maybe I'll save it by saying you add KEENS CURRY powder.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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urbangriller
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Location: Perth WA

Re: 1950,s classic curry

Post by urbangriller »

Smokey Mick wrote:LOL, I had a good chuckle at that,
YES that's the one, Yellow and sultanas.
Tough I think I flew the handle,,, Maybe this should be in ingredients :oops:
Maybe I'll save it by saying you add KEENS CURRY powder.
When I was growing up, our Greek fish and chip shop would add Keens to the batter to "sweeten it".....I still do it today! (actually Sunday, not today :D ).

Chris
Common Sense is so rare these days it should be a Super Power!
Smokey
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Joined: Fri Jun 26, 2009 5:47 pm
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Re: 1950,s classic curry

Post by Smokey »

Yes, another great spice it up tip for fish batter, Only a smidgen though.
It's one of those tricks that many overdo.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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bobbbq
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Location: Nar Nar Goon. Victoria

Re: 1950,s classic curry

Post by bobbbq »

Yes, totally agree, yellow, sultanas and Keens Curry! Love a good curried sausage.Using the Campbells Chicken Noodle Soup mix sounds like a good option. Would you share your recipe SM?

Also keen to see any other versions from Curried Snag aficionados!
Bob
Weber OTS, Weber GA, Weber BabyQ, Cobb, Turbo 4 burner gasser
Smokey
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Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: 1950,s classic curry

Post by Smokey »

bobbbq wrote:Yes, totally agree, yellow, sultanas and Keens Curry! Love a good curried sausage.Using the Campbells Chicken Noodle Soup mix sounds like a good option. Would you share your recipe SM?

Also keen to see any other versions from Curried Snag aficionados!
Yes I will,, Once I'm comps mentus :lol: . I'm done myself a nasty and on heavy pain killers.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
bobbbq
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Joined: Tue Dec 11, 2012 10:59 am
Location: Nar Nar Goon. Victoria

Re: 1950,s classic curry

Post by bobbbq »

No worries SM, take care!
Bob
Weber OTS, Weber GA, Weber BabyQ, Cobb, Turbo 4 burner gasser
henry
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Joined: Sun May 06, 2012 11:39 am
Location: Sydney

1950,s classic curry

Post by henry »

I like spicing up Devilled Sausages


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