Fruit Curry Modern Style Recipe

Summary

Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
SpecialityVegetarian
Main IngredientInterest Group

Ingredients

 Canned fruit48 Ounce, drained (Pineapple, Apricots, Peaches, Pears, Mangoes, Guavas, Seeded)
 Boiling water1 1⁄2 Pint
 Salt1 Teaspoon (Leveled)
 Desiccated coconut/1 ounce coconut cream2 Tablespoon
 Onion6 Ounce (1 Large One)
 Butter/Margarine1 Ounce
 Vegetable oil2 Tablespoon
 Curry powder1 Tablespoon (Leveled)
 Flour1 Tablespoon (Leveled)
 Ground ginger/1 level tablespoon fresh ginger, chopped1⁄2 Tablespoon (Leveled)
 Fruit juice3⁄4 Pint
 Soy sauce/Maggi /vecon2 Teaspoon
 Lemon1 , rind grated and juiced
 Cream2 Tablespoon (Tinned)

Nutrition Facts

Serving size

Calories 482 Calories from Fat 165

% Daily Value*

Total Fat 19 g29.1%

Saturated Fat 9.3 g46.4%

Trans Fat 0 g

Cholesterol 15.8 mg

Sodium 484.1 mg20.2%

Total Carbohydrates 77 g25.6%

Dietary Fiber 3.7 g14.8%

Sugars 58 g

Protein 3 g6.2%

Vitamin A 4.4% Vitamin C 72.3%

Calcium 6.6% Iron 8.3%

*Based on a 2000 Calorie diet

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.
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