• 2 dozen big Yabbie tails
• 250g (1/2lb) margarine
• 2 sticks celery, chopped
• 1 large onion, diced
• 1 red or green capsicum, sliced
• 1 small tin pineapple
• 1 carrot, chopped
• 1 tablespoon curry powder
• 1 tin tomato soup
• 1 dessertspoon soya sauce
• rice
• salt and pepper to taste

Place margarine in frying pan or camp oven on slow heat.

Put celery, onion, capsicum, carrot and pineapple into frying pan for 30 minutes stirring occasionally.

Add curry powder and keep stirring so it will not stick or burn.

Cook for about 10 minutes then add the tomato soup to make a good bubbling mixture.

Add salt and pepper and soya sauce. If too thick add some pineapple juice.

Put in yabbie tails and let simmer over slow heat for one hour.

Serve with boiled rice.

Origin - Unknown