- serves 2-4 people
- preparation 5 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 1 onion, finely diced
- 1 tbsp vegetable oil
- 1 tin corned beef
- 1 tbsp Keen’s curry powder
- 2 spring onions (scallions), sliced
- cooked rice, to serve
Instructions
1. Fry the onion in the hot oil until golden brown, then add the corned beef, break it up and cook for 10 minutes.
2. Add the curry powder and spring onion and fry for 5 minutes, then remove the pan from the heat.
3. Curried tin meat is always served with steamed rice.
This is an edited extract from Mabu Mabu by Nornie Bero, published by Hardie Grant Books. Photography by Armelle Habib.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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