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Looking for something to make for dinner tonight? Why not try this one from my grandma Bunny's recipe box called Shrimp Curry Improv (I want to make it just for the name). It is a recipe that is definitely a product of it's time (I'm guessing sometime in the late sixties or early seventies) in that it uses a can of mushroom soup to constitute most of the base of the sauce. I don't know if she made this one up or if it comes from some other, more exalted source, but all that aside, I'm guessing it would be pretty tasty, served over rice and with a side of sauteed spinach or other wilted green.
Vintage Recipe: Shrimp Curry Improv
Looking for something to make for dinner tonight? Why not try this one from my grandma Bunny's recipe box called Shrimp Curry Improv (I want to make it just for the name). It is a recipe that is definitely a product of it's time (I'm guessing sometime in the late sixties or early seventies) in that it uses a can of mushroom soup to constitute most of the base of the sauce. I don't know if she made this one up or if it comes from some other, more exalted source, but all that aside, I'm guessing it would be pretty tasty, served over rice and with a side of sauteed spinach or other wilted green.
Filed Under: Retro cookery, Ingredients
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11-26-2007 @2:56PM K said... You know what? This sounds mighty tasty, although I'd be inclined to use Cream of Celery instead of mushroom. I may go Sandra Lee :gasp, I mentioned the dreaded name: and actually try this.
Reply
11-27-2007 @12:25AM BDW said... This would be good if you used coconut milk instead of cream of mushroom soup and yoghurt. And used fresh curry powder, or made your own. And I'd definitely put the spinach IN the curry. With some cauliflower or broccoli or potato. Maybe some ground peanuts or cashews or pumpkin seeds for thickening.
Now I'm hungry.
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11-27-2007 @9:34AM BDW said... This would be good if you used coconut milk instead of cream of mushroom soup and yoghurt. And used fresh curry powder, or made your own. And I'd definitely put the spinach IN the curry. With some cauliflower or broccoli or potato. Maybe some ground peanuts or cashews or pumpkin seeds for thickening.
Now I'm hungry.
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12-17-2007 @6:27PM philc said... use the Japanese vermont curry sauce cubes, see http://importfood.com/rtvc4401.html, they are the easiest and best way to cook curry.
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