Instructions: Peel the chokos under running water, cut in half and remove the seed. Cut into pieces of even size for good presentation and even cooking time.Cook in boiling salted water for 10-15 minutes or until just tender.

Prepare the sauce.

Sauce:
Dice onions.

Melt butter in a pan and saute onion, garlic and ginger 2 minutes. Add peanuts and curry powder and cook a furthur minute.

Add water, stock cube, sherry, tomato sauce and honey, bring to the boil and simmer 2 minutes. Stir in peanut butter and cream and cook, stirring, for 2 minutes or until sauce thickens slightly. Remove from heat and add lemon juice and tabasco to taste. Chopped fresh coriander can also be added to the finished sauce.

Add chokos to sauce and heat through.

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