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.


Although the sun might be shinning and it’s not quite picnic season yet, I couldn’t resist adding this recipe to the collection.  Of course you could have it hot for lunch or an evening meal with vegetables, but cold with a few slices of fresh bread and a little chutney………..yum.



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.

Roast Lamb Indienne


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.

Fish Curry


  • 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.


One of the joys of summer when I was growing up was the crop of tomatoes that Dad grew in the backyard.  I’m sure today’s tomatoes don’t taste as good.  My Uncle Alf had a much larger veggie patch with a lot more tomato plants and vegetables growing.  As a result my Auntie Elsie made tomato chutney, pickles and relish in abundance each year.  This is one of her recipes, written out by Mum on a piece of the now defunct Ansett Airlines notepaper.

Tomato Relish


  • 1.5kg ripe tomatoes
  • 500g onions
  • 500g sugar
  • 1 tablespoon curry powder
  • 1½ tablespoons mustard
  • 2 tablespoons flour
  • salt
  • brown vinegar

Peel and slice the onions, cut and slice peeled tomatoes and put all into a basin.  Sprinkle with salt.  Allow to remain overnight.  Next day put into preserving pan with just sufficient vinegar to cover, add sugar.  Boil gently for 1 hour.  Moisten dry ingredients with a little cold water and vinegar and stir them into mixture.  Boil together for another hour or until a nice consistency.



What did we do before coconut cream in a can?  The answer is in this old recipe of Mum’s.  She may not have had canned coconut cream or a jar of curry simmer sauce or paste, but Mum’s curried sausages were still great and you can see by the age of her recipe that she’d been making them for a long, long time.

Curried Sausages



  • 750g sausages
  • 1 apple
  • 2 tablespoons sugar
  • Juice and grated peel of 1 lemon
  • 1 onion
  • 1 tablespoon curry powder
  • 1 dessertspoon flour
  • 2 tablespoons desiccated coconut

Put coconut in saucepan with cupful of stock or water.  Bring to boil, boil for a few minutes.  Strain off liquid, discard coconut.  Fry flour and curry powder in a little fat for a few minutes, add liquid from coconut, add sugar and lemon, stir well.  Cook until smooth, pour into saucepan.  Fry sausages till brown add to curry sauce.  Slice onion and apple, fry till brown in little of sausage fat.  Drain.  Add to sausage and curry sauce.  Cook slowly for 1 hour.  Rice or chutney may be added.