A couple of curries….

SWEET CURRY

• 1 kg of good lean steak

• 1 apple

• 1 onion

• 1 tomato

• 1 table spoon curry powder

• ½ teaspoon salt

• 1 dessert spoon sugar

• 1 dessert spoon chutney or plum sauce

• 2 table spoons sultanas

• 1 cup of coconut milk

• 1 dessert spoon of lemon juice

 Oil and preheat camp oven. Fry onion, tomato and apple in a little oil in a pan and place in camp oven.  Add cubed meat and curry powder and cook for a couple of minutes while stirring. Add rest of ingredients  and simmer over low heat for around one hour. Place a about 4/5 heat beads on the bottom and 6/8 on top.

 Add lemon juice just before serving with rice.

CURRIED EGGS

• 6 eggs, hard boiled

• 4 ts butter

• 1 apple, peeled, cored and fine

• 1 onion, minced

• 2 ts curry powder

• 2 ts  flour

• 1 ½ cups of milk

• 2 ts parsley, minced

 Spray camp oven with oil and preheat with 3/4 heat beads under but not touching the bottom of the oven. Slice eggs and place in a double layer, slightly overlapping. SAUCE.: Melt butter in a saucepan over low heat. Add apple and onion and cook stirring until onion is limp and apple reduced to a puree (10 minutes). Stir in curry powder, then flour and salt. Stir till smooth. Slowly add milk, stirring as added. Cook stirring until sauce is thick and smooth. Pour sauce over eggs and place lid on camp oven with 5/6 heatbeads on top until bubbly hot. Top with parsley and serve with chutney and rice.

The Kamp C®ook

Last Modified on Tuesday, 23 September 2008
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