Instructions: Trim fat off pork slices and cut each piece diagonally into smaller, 1/4-inch thick slices. Season with salt and pepper. Mel butter in a large frying pan until quite hot. Saute pork slices, turning once, until lightly browned on both sides. Remove from pan and set aside.

Add onion and garlic to pan, adding more butter or a little broth if necessary, and saute for about 5 minutes, until lightly browned. Sprinkle with curry powder and brown sugar and cook for another minute.

Pour in wine and heat over low flame, stirring to loosen all browned bits.

Add vinegar, tomato paste, broth and bay leaf and stir well. Return pork to pan and add apricots and ginger. Bring sauce just to a boil, reduce heat and simmer for 5 minutes. Do not overcook or pork will get tough. Add a tablespoon or more of broth or water if needed to make the sauce.

Reserving the juice, cut the rind off the honeydew and cut flesh into bite-sized chunks. Set melon aside. To make the optional sauce: mix melon juice with yogurt and cilantro. Stir well. Set aside.

Just before serving, remove bay leaf, add honeydew chunks and heat until warm through. (Heating is optional). Adjust seasonings: salt, pepper, vinegar. Assemble and serve hot.

Description: "Curry of pork with an apricot-colored sauce; contrasts with the honeydew, but you could also use an orange melon."

Serving Ideas : Served with rice and a yogurt sauce made from melon juice and cilantro.

NOTES : Can also be made with turkey breast cutlets. For a vegetarian version use thin round slices of peeled eggplant. The original recipe is little changed: we halved the apricots and added the yogurt sauce. Allow time to drain the yogurt.

Apricot flavored curry of pork, turkey or eggplant served with melon and yogurt sauce.

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