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Author Topic: Micks sausage curry/stew/aka Indian Curungi  (Read 1006 times)
mick
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« on: January 23, 2007, 03:23:17 AM »



Take a huge pot. Fill to 1/3 with water.

Fill it with a dozen sausages (snags) cheap ones, you know the type, resemble sawdust bags.

Tip in a tin of "keens" curry powder, its not hot, just a bit spicy.

Simmer till cooked, then cut the snags in lil pieces, keep simmering.

Add as many roughly chopped spuds (potatoes), Onions, carrots as you like, and heaps of peas, dried is ok. Go on fill the pot, you only spent 5 bucks so far.

Keep simmering, just stick the lid on and forget about it for a couple of hours.

Its finished, thats all there is to it. Adda bit of cornflower mixed in water if you need to thicken it up, but it gets thicker as the days go by. Serve on boiled rice if you are really short of cash and need this to last two weeks, not one.

WARNING WARNING WILL ROBINSON


Geeze im a grouse cook!

DONT SMOKE IN BED AFTER EATING THIS!
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Understudy
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« Reply #1 on: January 23, 2007, 07:03:53 AM »

I love curry.

Yum Yum

Sincerely,
Brendhan
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buzzbee
Ken
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« Reply #2 on: January 23, 2007, 04:49:49 PM »

Mic,You may want to put this on the beemaster cook book sight also:
http://cbook.beemaster.com/index.php
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pdmattox
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« Reply #3 on: January 23, 2007, 07:12:47 PM »

Looks good to me.
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Josh
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« Reply #4 on: January 23, 2007, 07:50:27 PM »

any thing with curry and sausage has to be good
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mick
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« Reply #5 on: January 24, 2007, 01:42:04 AM »

For some reason I just couldnt find that cookbook section at the time! will do!
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