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Fruit Curry Modern Style

I.am.Vegetarian's picture
Ingredients
  Canned fruit 48 Ounce, drained (Pineapple, Apricots, Peaches, Pears, Mangoes, Guavas, Seeded)
  Boiling water 1 1⁄2 Pint
  Salt 1 Teaspoon (Leveled)
  Desiccated coconut/1 ounce coconut cream 2 Tablespoon
  Onion 6 Ounce (1 Large One)
  Butter/Margarine 1 Ounce
  Vegetable oil 2 Tablespoon
  Curry powder 1 Tablespoon (Leveled)
  Flour 1 Tablespoon (Leveled)
  Ground ginger/1 level tablespoon fresh ginger, chopped 1⁄2 Tablespoon (Leveled)
  Fruit juice 3⁄4 Pint
  Soy sauce/Maggi /vecon 2 Teaspoon
  Lemon 1 , rind grated and juiced
  Cream 2 Tablespoon (Tinned)
Directions

MAKING
1) Mix salt and desiccated coconut with water and leave aside for 15 minutes.
2) Strain the mixture.
3) Heat butter and oil, over low heat and sauté onion in it until yellow.
4) Make a thick sauce by stirring in curry powder, flour, ginger and enough fruit juice.
5) Boil the mixture for 5 minutes after adding in soya, lemon rind and juice and fruit, until cooked well.
6) Add in nut milk, cream and more salt (if needed), mixing them well.

SERVING
7) Serve in a hot dish with rice; sliced bananas mixed with frozen orange juice; salted nuts, potato crisps or poppadums along with a green salad of thinly sliced green pepper, watercress, onion and a vinaigrette dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stewed
Dish: 
Curry
Interest: 
Holiday, Gourmet, Healthy
Restriction: 
Vegetarian
Ingredient: 
Tropical Fruit
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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