| 1 | Has anyone got an original recipe thanks sticky232 - 2019-07-09 09:39:00 |
| 2 | I make this:
Onions and mushrooms - brown in pan
Add packet of Asian Home Gourmet Curry Paste
Fry
Add cubed beef and brown
Tomato Puree - small can. Stir through beef.
Two pottles of plain Greek style yogurt - mix through
Ground pepper and extra chili depending on taste
Cover with tin foil then pot lid
In to oven on a low heat - around 160deg for a couple of hours.
Chopped coriander stir through just before end of cooking
Serve with either rice or Roti bread. pattym1 - 2019-07-09 10:21:00 |
| 3 | sticky232 wrote:
Has anyone got an original recipe thanks Not sure what you mean by "original recipe". Do you mean "authentic", or do you want a recipe that someone has made up? davidt4 - 2019-07-09 11:21:00 |
| 4 | An authentic one were you use to go out years ago dancing and some play centre or church or different group use to do the catering as a fundraiser and they made these Curry’s and every thing.else for supper . what you use to get say about 45years ago sticky232 - 2019-07-09 12:46:00 |
| 5 | davidt4 wrote:
Not sure what you mean by "original recipe". Do you mean "authentic", or do you want a recipe that someone has made up? like mine you mean - i made that up pattym1 - 2019-07-09 12:51:00 |
| 6 | You can probably find that sort of recipe in any community recipe book from the period. My 1972 edition of the Edmonds Cookbook has a recipe called "Curry and Rice", which calls for mutton or beef, dripping, onion, apple, flour, curry powder, chutney, Oxo cubes and optional coconut or raisins. Is that the sort of thing you want? May I ask why you are looking for the recipe? davidt4 - 2019-07-09 13:24:00 |
| 7 | sticky232 wrote:
An authentic one were you use to go out years ago dancing and some play centre or church or different group use to do the catering as a fundraiser and they made these Curry’s and every thing.else for supper . what you use to get say about 45years ago
Ah. Not original then. Original is what I would describe as an authentic Indian recipe. (Because originally, that's where they all came from) You mean a curry powder and chutney mix, like you'd have seen in the old Edmonds cookbook. Which pretty much was meat, curry powder (premix stuff), a tablespoon or so of fruit chutney and an oxo cube, bung in a pot and boil. ick. lythande1 - 2019-07-09 16:09:00 |
| 8 | My dear ole mum use to make a yummy one, when having potluck dinners, or to take to a do.
Havent been able to locate it, but pretty sure, it was...
beef bits, onion, curry, sultanas,chopped apple. worc sauce, tomato relish, and I guess a few other ingredients. I remember it did NOT have any vegys, other than onion. Was a little sweet, and always served with white rice.....
I imagine simmered for a few hours..... Edited by korbo at 7:33 pm, Tue 9 Jul korbo - 2019-07-09 19:32:00 |
| 9 | If original, won't use made curry paste, but make the curry paste. smallwoods - 2019-07-10 08:47:00 |
| 10 | davidt4 wrote:
You can probably find that sort of recipe in any community recipe book from the period. My 1972 edition of the Edmonds Cookbook has a recipe called "Curry and Rice", which calls for mutton or beef, dripping, onion, apple, flour, curry powder, chutney, Oxo cubes and optional coconut or raisins. Is that the sort of thing you want? OMG this is what my Indian/Burmese grandparents called "Missionary Stew". Made for English tastes back in the late 1800's and early 1900's. Revolting muck IMO. herself - 2019-07-10 09:45:00 |
| 11 | herself wrote:
OMG this is what my Indian/Burmese grandparents called "Missionary Stew". Made for English tastes back in the late 1800's and early 1900's. Revolting muck IMO. Great name for it! Yes, revolting. I have a relative whose family ran a general store in a small NZ township in the 1950s. Some of their customers would buy meat, plum jam and curry powder and mix them together to make "Curry". Edited by davidt4 at 10:35 am, Wed 10 Jul davidt4 - 2019-07-10 10:35:00 |
| 12 | davidt4 wrote:
Great name for it! Yes, revolting. I have a relative whose family ran a general store in a small NZ township in the 1950s. Some of their customers would buy meat, plum jam and curry powder and mix them together to make "Curry". My mother, a wonderful cook of family style meals by the standards of the time, never presented us with anything like that. I am gutted. I missed out on so many 'delights'. I have never, not once in my entire life, tasted missionary stew, lolly cake or fairy bread. I have been dragged up by anyone's standards. I wonder why she never made things like that when she could turn out the most amazing scones, knock out glorious Maori fried bread and do liver so that we all thought it was steak. And instead of foods that delighted everyone else I was forced to catch whitebait by the billy full, collect watercress from friggin icy cold streams, gather blackberries from evil prickly bushes, pick buckets of apples from dad's trees, just about drown digging up cockles and pipi, run around paddocks, dodging irritated livestock collecting enough puha to feed a family of 6, and go out in a rickety old boat without lifejackets with my siblings to catch boatloads of fish, so my mother could turn out food that friends and acquaintances of mine nowadays would mostly turn their noses up at. Sigh. No wonder I think differently from people in here. buzzy110 - 2019-07-12 16:13:00 |
| 13 | Plenty of people had a similar upbringing & food as you, buzzy, especially rural people with no shops handy.
I remember going with my grandfather 'for a shot' at dusk & rabbit often being on the menu.
Let's face it, in your day, pre-packaged food was not readily available & most people made stuff from scratch because they had no option or a small income.
You either grew it, caught it or foraged for it (or swapped it).
Problem is, either those skills haven't been passed on, or because of other pressures like both partners working etc, many people seem to take the easiest option.
If one had to buy everything one chose to eat, there are still plenty of healthy options to choose, some do, some don't & I doubt that has changed too much over time & who are we to judge what other people choose?
eta ...The wonderful spices etc that are now readily available were not available back in your day ...it's only since people from other countries have chosen to make NZ their home & we have them to thank for having the means to make a huge range of dishes from other national cuisines ...bet your mother never had that option, mine didn't either. Edited by samanya at 5:19 pm, Fri 12 Jul samanya - 2019-07-12 17:07:00 |
| 14 | buzzy110 wrote:
My mother, a wonderful cook of family style meals by the standards of the time, never presented us with anything like that. I am gutted. I missed out on so many 'delights'. I have never, not once in my entire life, tasted missionary stew, lolly cake or fairy bread. I have been dragged up by anyone's standards. I wonder why she never made things like that when she could turn out the most amazing scones, knock out glorious Maori fried bread and do liver so that we all thought it was steak. And instead of foods that delighted everyone else I was forced to catch whitebait by the billy full, collect watercress from friggin icy cold streams, gather blackberries from evil prickly bushes, pick buckets of apples from dad's trees, just about drown digging up cockles and pipi, run around paddocks, dodging irritated livestock collecting enough puha to feed a family of 6, and go out in a rickety old boat without lifejackets with my siblings to catch boatloads of fish, so my mother could turn out food that friends and acquaintances of mine nowadays would mostly turn their noses up at. Sigh. No wonder I think differently from people in here. I think you'll find most of that is still done if you look far enough afield Buzzy rainrain1 - 2019-07-12 17:33:00 |
| 15 | rainrain1 wrote:
I think you'll find most of that is still done if you look far enough afield Buzzy
I'm sure it is too rainrain..one just has to know where to look, huh?
eta ...the Topp twins could point buzzy in the right direction, I reckon. Edited by samanya at 6:09 pm, Fri 12 Jul samanya - 2019-07-12 18:07:00 |
| 16 | Well if you've forgotten where to look, you won't have much luck I wouldn't say. Whitebaiting, blackberrying, picking puha, picking up wind fall apples, gathering cockles, all of that still goes on in good old NZ, adults and children gatherers alike. Lots of fun. rainrain1 - 2019-07-13 09:04:00 |
| 17 | I haven't forgotten ...all that is on my doorstep ;o) samanya - 2019-07-13 12:02:00 |
| 18 | samanya wrote:
I haven't forgotten ...all that is on my doorstep ;o) Same rainrain1 - 2019-07-13 16:02:00 |
| 19 | Alison Holst curry for crowds. walt - 2019-07-13 16:25:00 |
| 20 | Omg. I make a jest and dour seriousness responses follow. buzzy110 - 2019-07-13 16:31:00 |
| 21 | buzzy110 wrote:
Omg. I make a jest and dour seriousness responses follow.
I thought it was good discussion.
Look in the mirror for 'serious'. samanya - 2019-07-13 17:15:00 |
| 22 | buzzy110 wrote:
Omg. I make a jest and dour seriousness responses follow. OMG who's serious??? rainrain1 - 2019-07-13 17:19:00 |
| 23 | ***Sigh*** buzzy110 - 2019-07-13 17:26:00 |
| 24 | buzzy110 wrote:
***Sigh***
Go pour yourself a wine & chillax buzzy ...the sighing & blue face would indicate that you are unsettled/unhappy or not relaxed. xxx
Have a good evening. samanya - 2019-07-13 17:31:00 |
| 25 | davidt4 wrote:
You can probably find that sort of recipe in any community recipe book from the period. My 1972 edition of the Edmonds Cookbook has a recipe called "Curry and Rice", which calls for mutton or beef, dripping, onion, apple, flour, curry powder, chutney, Oxo cubes and optional coconut or raisins. Is that the sort of thing you want? May I ask why you are looking for the recipe?
When my mother was teaching me how to cook, that was one of her 'go to' recipes & I thought it was pretty good at the time & I was actually quite proud of myself when I cooked it.
It tasted good & apparently was a recipe used for catering for a crowd. (the apple made it special).
Isn't it great the way NZ cooks have learned so much over the years, since the world got smaller & so many have traveled & experienced other cuisines & the ingredients became available here.
Thai/Malaysian food has to be my favourite, because of the complex but fresh type flavours ...Indian not quite as much & I'm still learning.
We all had to start experimenting & branching out, somewhere, didn't we. samanya - 2019-07-15 17:50:00 |
| 26 | My MIL always added chopped apple, chutney and raisins to her various curries which were always very good. She used a recipe that her father brought back from India where he served in the army. nauru - 2019-07-15 20:49:00 |
