I think it was Heather that said of this project that it was a folly of my own making, and it is absolutely true. I am COMPELLED to make these crazy film star recipes, even when I sometimes look at them askance and think:
that sounds weird.
So it was with this one. Why would I spend time making a curry from tomato soup, condensed milk and bacon? You may well ask.
Let’s just say this my lovelies. Firstly, I need a Susan Clark recipe for my big new project (known henceforth as the BNP – ah no, I’ll have to think of something else). Secondly, I have been following the much beloved Caker Cooking for “time” (as the youth around these parts say) and I’m a bit distraught today, as Brian has hung up his pinny. If you have never seen the splendour of Brian’s site please go there immediately…. This recipe of Susan’s (although it probably has too many ingredients to fully qualify) is a bit of a Caker Cooking Curry.
After following Caker Cooking for a while, the brain tends to think along these lines… “curry that includes tomato soup and condensed milk MIGHT be good?”
Best and Worst Caker Cooking
How am I going to cope without Brian’s guidance? Of course, I am partly envious of his massive life decision to just STOP. These blogs are like runaway trains sometimes. Once there are 800 or so posts, what are you going to do with it all? Just say, TO HELL WITH IT? Well, I’m not ready for that just yet, so will continue plodding along…
And I will continue to make mistakes. And here is one.
This was basically tomato soup with prawns in (for a lengthy debate about American shrimp vs English prawns see here….. )
Susan’s dish was very odd indeed. A bit like Susan herself. I want to see more stuff with her in. She’s interesting… And, I see from the interwebs – Canadian. See Brian! Tonight’s recipe was just meant to be! Perhaps Susan grew up in a Caker household?
Susan Clark’s Shrimp Curry
2 strips bacon (cut fine)
2 tablespoons minced onion
1/2 can tomato soup and 1/2 can water
1/2 tablespoon flour
1/2 teaspoon curry powder
1/2 can condensed milk
Salt and pepper
6 large shrimp
Fry bacon with minced onions, mix with milk, add soup, flour and all other ingredients. Cook until thick. Add shrimp. Serve with rice.
If you really want to make this, and are as perplexed as I was by the vague ingredients list, here is what I did. I used a *limited edition* 295g can of Campbell’s Condensed Tomato Soup with the same amount of water. I used half a 410g can of EVAPORATED MILK (because I am dumb and didn’t realise that condensed milk was different to evaporated) and 155g precooked prawns. The rest was as per Susan’s directions. I reckon I have three sturdy portions of curry to eat, at my desk, at some point way, way, way into the future, when I have forgotten what these frozen orange lumps are, but put them it in the work microwave anyhow, just to see what happens…. I call these things UFOs – unidentified frozen objects – because I can never be bothered to label them…
It looks quite good, don’t it?!
If you like tomato soup, which I do. And you like curry, which I do. And like prawns, which I am coming around to…. You might like this. But if I were you, I’d just ‘phone your nearest Indian restaurant and get a nice tasty prawn curry made like it should be. This recipe was published in 1970 (44 years ago folks!) and I’m pretty sure it wasn’t as easy to phone through an order for the most delicious food known to man, and have it turn up 20 minutes later then, as it is now…
Mind you, I’m in London, I realise that what I have just written could be very annoying if you live somewhere else in the world, a long way from this kind of delight…
Thank GOD for the Great British curry house!
What did I do with Susan’s curry? I tasted a few spoonfuls, I did, honestly. It wasn’t inedible, just strange. Then I quickly parceled it up, popped it in the freezer and no doubt will be very pleased to have it some cold days soon in Camden for lunch at the office.
I still love you Susan!
Jenny, thank you for the shout out! And how’s this for life’s coincidences? Susan Clark was born in my Canadian hometown! She played the mom on the TV show Webster. My hometown was also the birthplace of Scottie from Star Trek. So, like, a LOT of famous people were from there. Carry on with your cooking. By the looks of things, you’ll be just fine. And Susan would be proud. xo
Well I never! That is a coincidence. No recipes in my collection from Scottie alas, although the hunt is now on! I think that Marie Prevost was from your neck of the woods too.
I will miss Caker Cooking SO MUCH but don’t worry, I shall keep an eye on what you are up to somehow… I am the nosiest nosey parker on the whole of the interweb!
Happy 2015! That was the strangest recipe I’ve ever seen but what a post! I imagine that you’ll probably remember what those orange lumps are, and hope that it is more enjoyable on a cold lunchtime at work. Have a lovely night–hope to see you soon.
Ha ha, it is indeed weird. I THINK I liked it… Happy 2015 to you too my lovely xx
Hi, Jenny. I made Susan Clark’s Shrimp Curry this week from your wonderful Cooking With Columbo book. I took the suggestion in your book to add some spice and used dried red cayenne pepper and it was a nice compliment to the other flavors. My husband and I both liked it and we will definitely make it again. It was fast and easy. I think next time I will decrease the condensed milk – it was a little too sweet for me while my husband said he would like it either way.
I was wondering did you make this recipe again using the condensed milk and if so, which version was best?
On to the next Columbo recipe. Lucky for me it is pear season.
Thanks.
Stephanie
Whoopee! I am so glad you liked the curry, Stephanie. I didn’t try it with the condensed milk, although now you have reminded me of the recipe, I might give this another whirl. Cayenne pepper sounds like an excellent boost to the other flavours.
Now then, I have to cast my mind back to the book. Pears… Must be Roddy McDowall next right?!
You are correct – Roddy McDowall.