Heritage curry

Yield: 1 Servings

Measure Ingredient
1 large Onion
3 \N Cloves garlic
500 grams Minced meat (Americans call this hamburger)
15 millilitres (1T) cooking oil
30 millilitres (2T) curry powder
250 millilitres (1cup) water
125 millilitres (1/2 cup) coconut cream (see recipe below)
15 millilitres (1T) apricot jam
15 millilitres (1T) slivered almonds
½ small Green pepper, chopped
2 \N Bay leaves
4 \N Whole allspice, or 2ml (1/2 teaspoon) ground allspice
3 \N Whole cloves
15 millilitres (1T) vinegar
250 millilitres (1cup) chopped dried mixed fruit, soaked in water for 2 hours
\N \N Salt to taste
15 millilitres (1-2T) cornflour dissolved in 60ml (1/4cup) milk (up to 30)
250 millilitres (1 cup) desiccated coconut
250 millilitres (1 cup) milk
15 millilitres (1T) onion, finely chopped
1 small Sweet melon (round, green flesh), peeled, seeded and chopped
1 millilitre (1/4t) garlic salt
1 small Green pepper, finely chopped
15 millilitres (1T) vinegar or lemon juice
10 millilitres (2t) sugar

COCONUT CREAM

FRUIT SAMBAL

Saute onions and garlic. Remove from pan. Brown mince in hot cooking oil in a heavy-bottomed saucepan. Add onion and garlic flakes and curry powder and fry gently for a further 5 minutes, stirring.

Add water, onion, garlic, coconut cream, jam, almonds, green pepper, bay leaves, allspice, cloves, vinegar, dried fruit and salt. Stir, bring to boil., reduce heat and simmer, covered, for about 30mins adding more water if necessary. Stir in cornflour mixture and simmer for another 3 to 5 mins.

Serve with coconut cream, sambals such as fruit sambal (even diced tomato, raw onion, green pepper and chillies is great) and rice.

Coconut cream: Bring milk to boil and pour over coconut. Set aside until completely cool Strain, squeezing all milk out of coconut. The milk is now coconut cream. The strained coconut can be used in puddings if desired.

Fruit sambal: Combine onion, melon and a sprinkling of garlic salt. Set aside for 15mins, then drain. Add green pepper, vinegar and sugar and mix well, but carefully.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "ANN DAWSON" <dawsona@...> on Feb 28, 1997.

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