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Thread: My Late Nannas sweet curry recipe.

  1. #1

    My Late Nannas sweet curry recipe.

    Recommend!
    This was one of my favourite meals growing up. Little did I know it was just a meal my grandmother learned as a child in an extremely poor family to extend the food they had out longer.

    I wish I could tell you the exact measurements for each ingredient but it is all made to taste because you never know how much ingredients you will have to make it. Basically you need to know how it tastes first before you make it so you can get the same flavour when you cook it, but I will endeavour anyway as it is such a simple but delicious meal.

    Ok first you need some leftovers from a roast dinner be it pork or lamb or beef or even chicken. I've used a BBQ chook in place of not having any roast leftovers before, and even plain old cheap Coles sausages will work if need be.

    Dice the meat up into 1 - 2 cm cubes or as close as you can, this meal isn't about presentation.

    Add some oil to a pan and cut up a large onion or two. Brown the onions.

    Add the meat when onions are browned.

    In a medium sized jug, get some generic brand gravy mix, maybe a cup or two, and put it in, add some keens curry powder to however hot you might like it, I like it to be warm but not over powering. Also add another cup or two or three of vinegar, brown or white it doesn't matter. The more plain and basic the better. And also add a bit of cornflour in case the sauce doesn't thicken up. For some reason it just doesn't taste right without the corn flour.

    Ok add a shit load of sugar, white, brown, raw, it doesn't matter. It needs to be fairly sweet to work with the hot curry and tang of the vinegar. Probably start with a cup or so, you can add to it later if need be.

    Fill the jug up with water to where you think it will make enough sauce/gravy to drown the meat and onions. Mix well then add to the pan.

    Stir and cook on high until it starts to thicken. Have a taste. Too tart? Add some more sugar. Too sweet? Add some more vinegar.

    And you are done. It is meant to taste like some kind of rich relishy spicy mix of flavours. Served best with mashed potato.

    And so ends my first and probably last recipe.

  2. #2
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    Quote Originally Posted by Slapmehappy View Post
    This was one of my favourite meals growing up. Little did I know it was just a meal my grandmother learned as a child in an extremely poor family to extend the food they had out longer.

    I wish I could tell you the exact measurements for each ingredient but it is all made to taste because you never know how much ingredients you will have to make it. Basically you need to know how it tastes first before you make it so you can get the same flavour when you cook it, but I will endeavour anyway as it is such a simple but delicious meal.

    Ok first you need some leftovers from a roast dinner be it pork or lamb or beef or even chicken. I've used a BBQ chook in place of not having any roast leftovers before, and even plain old cheap Coles sausages will work if need be.

    Dice the meat up into 1 - 2 cm cubes or as close as you can, this meal isn't about presentation.

    Add some oil to a pan and cut up a large onion or two. Brown the onions.

    Add the meat when onions are browned.

    In a medium sized jug, get some generic brand gravy mix, maybe a cup or two, and put it in, add some keens curry powder to however hot you might like it, I like it to be warm but not over powering. Also add another cup or two or three of vinegar, brown or white it doesn't matter. The more plain and basic the better. And also add a bit of cornflour in case the sauce doesn't thicken up. For some reason it just doesn't taste right without the corn flour.

    Ok add a shit load of sugar, white, brown, raw, it doesn't matter. It needs to be fairly sweet to work with the hot curry and tang of the vinegar. Probably start with a cup or so, you can add to it later if need be.

    Fill the jug up with water to where you think it will make enough sauce/gravy to drown the meat and onions. Mix well then add to the pan.

    Stir and cook on high until it starts to thicken. Have a taste. Too tart? Add some more sugar. Too sweet? Add some more vinegar.

    And you are done. It is meant to taste like some kind of rich relishy spicy mix of flavours. Served best with mashed potato.

    And so ends my first and probably last recipe.
    Good ol' Nanna's Cook'n!! Nothing beats it!!

    Thanks for the recipe Slapme!!

    Cheers
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  3. #3
    Quote Originally Posted by Slapmehappy View Post
    This was one of my favourite meals growing up. Little did I know it was just a meal my grandmother learned as a child in an extremely poor family to extend the food they had out longer.

    I wish I could tell you the exact measurements for each ingredient but it is all made to taste because you never know how much ingredients you will have to make it. Basically you need to know how it tastes first before you make it so you can get the same flavour when you cook it, but I will endeavour anyway as it is such a simple but delicious meal.

    Ok first you need some leftovers from a roast dinner be it pork or lamb or beef or even chicken. I've used a BBQ chook in place of not having any roast leftovers before, and even plain old cheap Coles sausages will work if need be.

    Dice the meat up into 1 - 2 cm cubes or as close as you can, this meal isn't about presentation.

    Add some oil to a pan and cut up a large onion or two. Brown the onions.

    Add the meat when onions are browned.

    In a medium sized jug, get some generic brand gravy mix, maybe a cup or two, and put it in, add some keens curry powder to however hot you might like it, I like it to be warm but not over powering. Also add another cup or two or three of vinegar, brown or white it doesn't matter. The more plain and basic the better. And also add a bit of cornflour in case the sauce doesn't thicken up. For some reason it just doesn't taste right without the corn flour.

    Ok add a shit load of sugar, white, brown, raw, it doesn't matter. It needs to be fairly sweet to work with the hot curry and tang of the vinegar. Probably start with a cup or so, you can add to it later if need be.

    Fill the jug up with water to where you think it will make enough sauce/gravy to drown the meat and onions. Mix well then add to the pan.

    Stir and cook on high until it starts to thicken. Have a taste. Too tart? Add some more sugar. Too sweet? Add some more vinegar.

    And you are done. It is meant to taste like some kind of rich relishy spicy mix of flavours. Served best with mashed potato.

    And so ends my first and probably last recipe.
    The extent of my cooking ability doesn't go much further than Mac n cheese ay lol image.jpg
    Lol.. I need bacon seeds or something ay lol image.jpg
    "SAY WHAT YOU MEAN. MEAN WHAT YOU SAY."

  4. #4

  5. #5
    SITE OWNER M100's Avatar
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    I was @ mums the other day she just makes the best home made lasagne in the feck'n world just unbeatable , simply can't get it that good from a takeaway store or any restaurant @ least none that i've tried so far and her home home apple pie was nothing short of gobsmacking!!LOL
    I am the owner & forum runner of LEGAL HIGHS OZ .COM - please respect the rules of the forum : Banned or illegal products may not be posted , anti-social or aggressive behaviour will result in infractions or banning!!

    LEGAL HIGHS OZ.COM is a registered trade mark & Government Issued ID


  6. #6
    My mum was, probably is still a shit cook, except for rissoles. She made awesome ones.

  7. #7
    My mum was the best cook. Mac n cheeses all the cooking I do.. And my microwave shit itself so I'm being forced to cook on the stove like a damn animal...
    "SAY WHAT YOU MEAN. MEAN WHAT YOU SAY."

  8. #8
    Oh the humanity.

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