Light and creamy fruit curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Light oil with a dash of toasted sesame |
| ; oil | ||
| 4 | Shallots; finely chopped | |
| 1 | tablespoon | Finely grated fresh ginger root |
| 1 | tablespoon | Curry powder |
| 2 | cups | De-alcoholized white wine |
| ¼ | pounds | Dried apricots |
| 6 | tablespoons | Dark raisins |
| 2 | Pears; peeled, cored and | |
| ; cut into eighths | ||
| 1 | Granny Smith apple; peeled, cored and | |
| ; cut into eighths | ||
| 1 | Papaya; peeled, seeded and | |
| ; cut into 1 inch | ||
| ; chunks | ||
| 2 | mediums | Sized firm bananas; peeled and cut into |
| ; 1 inch chunks | ||
| 1 | tablespoon | Cornstarch mixed with 1tbsp |
| ; de-alcoholized white wine | ||
| ½ | teaspoon | Essence of real coconut |
| 1 | pinch | Salt |
| 6 | tablespoons | Strained yoghurt |
| 2 | cups | Cooked long grain rice |
| 8 | Dates; sliced into fine | |
| ; matchsticks | ||
| 4 | tablespoons | Shelled green pistachio nuts or sliced |
| ; almonds | ||
Directions
Heat the oil in a medium saucepan over medium high heat and saut‚ the shallots until they just begin to turn brown - about 5 minutes. Stir in the ginger root, curry powder, wine, apricots and raisins and simmer for 5 minutes.
Add the pears, apple and papaya and simmer for 18 minutes. Stir in the bananas, remove from the heat and strain. Transfer the fruit to a bowl and cover to retain the heat. Return the liquid to the pan (this will be about 1 cup).
To make the curry sauce, stir the cornstarch slurry into the juices, return to the heat and gently stir until thickened - about 1 minute. Remove from the heat and stir in the coconut essence and salt.
Transfer to a medium bowl and whisk in the yoghurt.
Transfer to a large casserole, stir in the cooked fruit and heat to your desired serving temperature, but do not boil - if you do the yoghurt will separate.
To serve: Spoon onto plates with the rice and sprinkle with the dates and pistachio nuts. You can also chill the fruit in its completed sauce and serve as a cool and refreshing
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