Heritage Curry

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Title: Heritage Curry
Yield: 1 Servings

Ingredients:

1 lg Onion
3 Cloves garlic
500 g Minced meat (Americans call
-this hamburger)
15 ml (1T) cooking oil
30 ml (2T) curry powder
250 ml (1cup) water
125 ml (1/2 cup) coconut cream (see
-recipe below)
15 ml (1T) apricot jam
15 ml (1T) slivered almonds
1/2 sm Green pepper, chopped
2 Bay leaves
4 Whole allspice, or 2ml (1/2
-teaspoon) ground allspice
3 Whole cloves
15 ml (1T) vinegar
250 ml (1cup) chopped dried mixed
-fruit, soaked in water for
-2 hours
Salt to taste
15 ml (1-2T) cornflour dissolved
-in 60ml (1/4cup) milk (up
-to 30)


-------------------------------COCONUT CREAM-------------------------------
250 ml (1 cup) desiccated coconut
250 ml (1 cup) milk

--------------------------------FRUIT SAMBAL--------------------------------
15 ml (1T) onion, finely chopped
1 sm Sweet melon (round, green
-flesh), peeled, seeded and
-chopped
1 ml (1/4t) garlic salt
1 sm Green pepper, finely chopped
15 ml (1T) vinegar or lemon juice
10 ml (2t) sugar

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"
on Feb 28, 1997.