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Fruit Curry
Fruit Curry is a traditional South African recipe for a classic Cape Malay inspired curry of mixed fruit in a spiced coconut base. The full recipe is presented here and I hope you enjoy this classic South African version of: Fruit Curry.
prep time
45 minutes
cook time
35 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesSouth-africa Recipes
This is a classic South African Cape Malay style vegetarian fruit curry. It's excellent if you fancy a curry but want something different. Any leftovers can be stored in the refrigerator and are great for breakfast served with yoghurt.
Ingredients:
115g butter or margarine
120g dried apricots, soaked in water overnight, drained and coarsely chopped
120g dried pitted prunes, soaked in water overnight, drained, stoned and coarsely chopped
120g dried apple slices, soaked in water overnight, drained and coarsely chopped
75g seedless raisins, soaked in water for 30 minutes
60g slivered almonds
1 medium cucumber, peeled and thinly sliced
60g tinned pineapple chunks, drained and finely chopped
1 red chilli, sliced into thin rounds (optional)
1 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground cardamom
1/2 tsp ground cumin
1/2 tsp mustard powder
1/4 tsp hot chilli powder
1 tbsp freshly-grated lemon zest
325ml vegetable stock
250ml (1 cup) fresh coconut flesh
Method:
Chop the coconut flesh, place in a blender with 190ml water and purée until smooth. Tip into a bowl and set aside.
Place a large saucepan over medium heat. Melt the butter or margerine then use to fry the apricots, prunes, apples, raisins, almonds, cucumber and pineapple for 5 minutes, stirring frequently.
Combine the cloves, ginger, cardamom, cumin, mustard powder, chilli powder and lemon zest in a small bowl.
Scatter the spices over the fruit in the saucepan and stir to mix thoroughly.
Now stir in the vegetable stock, increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook, partly covered, for 15 minutes, stirring occasionally.
Finally, stir in the cocomut purée, return to a simmer and continue cooking for 15 minutes, until heated through and thickened to your liking.
Turn into a warmed serving dish, garnish with the chilli slices (if desired). Serve accompanied by boiled white rice.
