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simple bush curry

28 May 2014
@ 05:37 pm (GMT)

Nathan Foster

For Jason...

I am no master chef and really don't enjoy cooking at all. Steph has really spoiled me in this regard. Anyway...

In NZ (depending on location) we have plenty of goats- its a bit like a drive through (or by) as far as dinner is concerned. The same can occur in various areas of Australia. Goat meat (male or female up to 2 years) can make for an excellent curry and in many ways tastes much better than beef or lamb. Venison, Thar and chaois can be used in the same manner. Older female animals can be used in curry. I am not into using older male animals as the Indians do. Tried that once- never again.

If you are in the bush, a simple way to go about making a curry is to take the meat of a goat and dice it up small. Simply add a sliced onion and diced carrot, then utilize one tablespoon of one of the supermarket sachet type curries (explained more below). Liquid sachets are good at home and if weight is not an issue - at camp. In NZ, Mels (Auckland based) is one of the best brands developed by a New Zealand / Indian lady (I hunted with her father). Taste of India is another good brand. I prefer the butter chicken flavor along with a couple of others- you choose what suits you. Butter chicken is good for those who do not like spicey (hot) curries.

Cook the meat long and slow. If you are at camp and need to get away hunting, one method is to take a gas canister that is 2/3 used, set this to a very low heat and put the meat on to simmer while you are away hunting. It is important that the pot has plenty of liquid and that it is covered to avoid boiling dry. I only add a wee bit of the curry sachet at the beginning for two reasons. 1. If I have stuffed up my time and get back to the hut to find there is still too much liquid in the pot, I can pour some off. 2. the butter chicken flavor is delicate and easily lost. So at the beginning, I only add a tablespoon of sachet flavoring and the rest at the end, just before putting the rice on to boil. Boil in the bag is good if you are away in the hills- but please do not leave any packaging in the hills. Either burn it (I know- not PC) or bring it out with you.

Obviously, a good pot is needed. A very light ali camp pot will burn in one spot if using a gas cooker.

If cooking at home, simmer at a very low heat for a good 2 hours. A slow cooker or pressure cooker can also be used. I prefer a pot or deep cast iron skillet. Steph also prefers to make a curry from scratch if she has time rather than using a sachet.

Main points- slow cook to make meat tender (can fast cook / high heat in the beginning). Add onion and carrot (also spinach etc) but only a small amount of spice at the beginning. Final ingredients roughly 10-15 minutes before serving. Add yoghurt for a bit of extra oomph with curry, just before serving (usually explained on sachets).

This is a real no brainer type meal. Very useful for me if I am guiding. I can set dinner up before we leave the hut for our evening hunt, then come back to the hut for a good filling meal that will keep us all going.

Nothing special really. Tastes great though.

Replies

29 May 2014
@ 04:44 pm (GMT)

Bob Mavin

Re: simple bush curry
Hey Nathan
I do the same. I use a cast iron camp oven, pot, too heavy for walk in's. Dig a hole shovel some hot coals in, more coals on top of the pot then cover the lot with a heap of dirt, then go hunting. You can come back 6hrs later, hot & ready to eat.
Cheers
Bob.
29 May 2014
@ 05:40 pm (GMT)

Nathan Foster

Re: simple bush curry
Nice! Speaking of dutch ovens, I have often enjoyed damper in the outback. Nice after being on horseback etc. We seldom make it here.
30 May 2014
@ 05:07 pm (GMT)

Bob Mavin

Re: simple bush curry
I make a damper every trip mate. At home too. More like bread, yummm. I put a bit of yeast in a cup with warm water little bit of flour stir it up with a teaspoon of sugar to set the yeast off, wait till it's erupted, mix that through your flour, knead it, keep it warm, covered with a tea towel, till it doubles in size. I often use a light weight Bedourie oven, same as the cast iron ones but made of spun carbon steel, light & unbreakable. they made them for horse back, as the cast ones are heavy & break! http://www.southernmetalspinners.com.au/
Cheers
Bob
30 May 2014
@ 05:57 pm (GMT)

Nathan Foster

Re: simple bush curry
I really need to put this in its own thread for two reasons:
1. Authentic Aussie damper
2. Bloody awesome website link with excellent prices thank you!!!

How much flour for your damper Bob- 1 cup?
30 May 2014
@ 06:53 pm (GMT)

Bob Mavin

Re: simple bush curry
Hi Nathan
Gee mate I don't measure!!! About a cup maybe a bit more. Most people use self raising flour, I use either long as it's not old & stale. I cheat and wack a bit of yeast in, much better

Fresh flour 1- 11/2 cup
pinch of salt
about 1 table spoon of butter or oil will do.

In a 1/2 a mug of warm water mix a bit of flour, teaspoon sugar & teaspoon yeast mix it up and leave in the sun till it fizzes up, if it doesn't start bubbling, your yeast is dead or the waters too hot.
Mix this into your flour adding more milk or water to work up a doe. Keep working it for about 10 mins. Then cover it and leave in a warm spot till it doubles in size.

I put a wire rack with a piece of oiled foil to sit the damper on in the bottom of the oven
Sit the oven on some coals and a shovel full on top of the lid, about 10-15 mins.
wack some Golden syrup on it yummm

We cook it at home too.
30 May 2014
@ 06:56 pm (GMT)

Bob Mavin

Re: simple bush curry
Shhhhh don't tell anyone!!!

If you want to impress your mates. Buy a bag or that bread machine flour mix, fool proof. Same method.
31 May 2014
@ 05:51 am (GMT)

jason brown

Re: simple bush curry
thanks Nathan. but to be honest im not a curry person. id try the short goat one you described in the pork recipe thread though.

it reminds me of being young catching eels and lighting camp fires because I could mostly. about to go home, unsure of what to do with an eel left over and the extra newspaper. I will burn them. for some reason the eel was wrapped in the paper and thrown on the fire. but the paper just burnt and left the eel. but to my surprise, the eel was cooked! breakfast.
31 May 2014
@ 05:55 am (GMT)

jason brown

Re: simple bush curry
I get the idea though. it could be a stew/slow cook meal.

thanks.
31 May 2014
@ 06:27 am (GMT)

Bob Mavin

Re: simple bush curry
Hey Jason
We catch fish (or Eels) wrap them in multiple layers of wet news paper. Keep wrapping them like paper mashie. Throw them on the coals or BBQ plate. Don't gut or scale or gut them. When you open it the skin comes off with the paper, then you eat down to the outside of the ribs. Best fish you'll ever eat!!!
Cheers
Bob
01 Jun 2014
@ 10:20 pm (GMT)

jason brown

Re: simple bush curry
that sounds a lot the same, iv only done it a few times and it was by pure chance that I came across the method.
 

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