It was decided, Curried Snags for dinner! Not those different spices, just the old Keens Curry Powder.
Bec & I love trying Thai or Indian Currys', but Keens Curry was the old original curry powder used in most households in Australia in our Era. It's a favourite, easy to prepare & even great the next day for leftovers. I usually always make extra.
12 thick beef snags, pork or thin can be used
pumpkin, 3 carrots, 1 onion,
6 cloves garlic, capsicum
1 tabs beef stock powder
2 tabs Keens curry powder
3 tabs plain flour & 1 cup water to make a paste for gravy
Potatoes for mashed spuds & fresh beans to serve with snags.
|Peal spuds, add water bring to boil.|
add beans to pot & let them boil for 3 mins,
then remove them until serving.
|Step 2. Heat fry pan, add a dob of butter|
Peal spuds, add water to pot, boil to until potato is soft. I piggyback the beans, cooking them for several minutes, removing them until you serve.
|Step 4. Add water.|
|Step 3. Add in the curry powder|
Heat the fry pan, add a dob butter, then add in onions, capsicum & garlic, stir until brown or slightly transparent.
Step 3.Add the curry & beef powders to pan, stirring while heating
the spices to release the flavours.
Add snags to pan, then add water to half way cover snags. Step 5. Add pumpkin & carrots, place a lid on the pan, bring to the boil, then turn hotplate down & simmer until snags & veggies are cooked. Pumpkin will break down becoming part of the gravy. (this was my adaption to the dish).
Step 6. Add flour paste to the pan, stirring & bringing to the boil. Simmer for several minutes. Mash spuds, if you add the beans just before the potatoes are cooked, the beans won't need reheating.
It was brought to my attention, "How did sausages get the name snags?"
I think 'snag' is the link when tying sausages, a snag.Aussie & Cockney slang play a big part in our language, sandwiches become sangers, Butchers' hook means Look, Bangers & Mash means Cash. My dad's favourite was "Pass the dead horse" meaning Tomato Sauce.