Heritage curry

1 Servings

Ingredients

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

Directions

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.