This is a favourite lamb casserole of mine, I’ve been making for years. The curry powder, ginger and sauces work really well together with the lamb and the pumpkin. It’s very tasty combination.
Winter is only four days away here in Victoria, so it’s time to start thinking of hearty winter casseroles. The combination of tomato sauce, vinegar, curry powder and brown sugar in this recipe reminds me of another one I make, which has pumpkin instead of the potato in it. The good thing with this recipe is that you probably have all the ingredients in the cupboard so it can be a last minute decision to make it.
Mum collected this recipe from the Herald Sun back in the ’80s, back then her curries were always made with curry powder. This must have seemed a bit exotic to her – curry rubbed onto the skin of a lamb roast. Her lamb roasts were always baked plain and served with homemade mint sauce and, of course, gravy.
A curry to my Mum was always made using curry powder bought from the supermarket. There were no jars of curry mix in all the levels of heat that you can buy now and no one made it from scratch using individual spices. You either put in one tablespoon of curry powder or more depending on the heat you wanted. So this recipe is in no way a modern curry, but Mum and Dad didn’t like their curry hot and they did like smoked cod so this worked for them. When I make it I always put in some peeled potatoes that soak up the sauce and taste great.
- 375g filleted or smoked cod
- 1 onion finely chopped
- ½ clove garlic
- 1 tablespoon oil
- ½ tablespoon curry powder
- 1 dessertspoon tomato puree
- 150ml cold water
- Potatoes, peeled and quartered
Wash fish cut into bite size pieces. Saute onion and garlic in oil for 10 mins and stir in the curry powder. Stir well and cook for a few mins. Add water gradually stirring all the time and bring to the boil. Stir in the tomato puree. Put in fish and potatoes, cook very gently, low heat 30mins.