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Fruit Curry

I.am.Vegetarian's picture
Ingredients
  Cooking apples/Cooking pears 1 1⁄2 Pound, peeled, cored and halved
  Canned apricots/Canned peaches 16 Ounce (1 Can)
  Onion 1 Small, chopped
  Vegetable oil 3 Tablespoon
  Curry powder 1 Tablespoon
  Flour 1 Tablespoon (Leveled)
  Water 1 Pint
  Yeast extract/Maggi 1 Teaspoon
  Fresh ginger/1 level teaspoon ground ginger 2 Teaspoon (Leveled), chopped
  Lemon juice 1⁄2 Tablespoon (Extracted From 1/2 Fruit)
  Grated lemon rind 1⁄2 Teaspoon (From 1/2 Fruit)
  Ground almonds/Coconut cream 1 Ounce
  Salt To Taste
  Bananas 2 , peeled and sliced
  Cream 2 Tablespoon, tinned
  Orange twists 2
  Raisins/Few salted nuts 1 Ounce, cooked in little orange juice for a few minutes
  Watercress sprigs 4
Directions

MAKING
1) In a covered pan, allow the pears or apples to simmer in the juice from the apricots or peaches until the fruits are just soft.
2) Heat oil over low heat and sauté onion in it until pale yellow.
3) Add in curry powder, flour, water and yeast extract or Maggi, mixing well and then boil the mixture until thickened.
4) Mix in ginger, lemon rind and juice and nut cream or almonds and then season with salt.
5) Heat the mixture again after adding in the cooked fruit, juice, tinned fruit and the bananas, being careful to prevent the mixture from sticking.
6) Take off from heat and mix in cream and more salt (if required).

SERVING
7) On a large serving dish, serve the curry hot with rice.
8) Decorate with orange twists and watercress and top with a few scattered salted nuts.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Method: 
Stewed
Dish: 
Curry
Occasion: 
Wedding
Restriction: 
Vegetarian
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
6

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