Recipe for Light-and-Creamy Fruit Curry 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 tsp light olive oil
with a dash of toasted sesame oil
4 x shallots, finely chopped
1 tbl orated ginger root
1 tbl Create-Your-Own Curry Powder
(see separate recipe)
2 cup dealcoholized white wine or white wine
1/4 lb dried apricots
6 tbl raisins
2 x pears, peeled
cored and cut into eighths
1 x Granny Smith apple, peeled
cored and cut into eighths
1 x papaya peeled
seeded and cut into 1-inch chunks
2 med -sized firm bananas
peeled and cut into 1-inch chunks
1 tbl cornstarch mixed with
1 tsp dealcoholized white wine
(slurry)
1/4 tsp essence of coconut, see note
1/8 tsp salt
6 tbl strained yogurt
2 cup cooked long-grain rice
such as basmati or Texmati
8 x dates
sliced into long matchsticks
4 tbl shelled green pistachio nuts
Instructions:
Instructions: MAKES 4 SERVINGS. LACTO

Many years ago-In 1963, to be precise-I included a recipe for a mild but fruity curry in my first book. The recipe was, not surprisingly, complete with clarified butter and dairy and coconut cream-loads of saturated fat. For my Minimax (minimizing risk, maximizing flavor) cookbook, I developed an entirely new and truly delicious curry that can be used as a basic method for other light curries. Graham Kerr

Heat oil in medium saucepan over medium-high heat; saute shallots until just brown, about 5 minutes. Stir in ginger root, curry powder, wine, apricots and raisins; simmer 5 minutes. Add pears. apple and papaya; simmer 18 minutes.

Stir in bananas; remove from heat and strain, reserving fruit in covered bowl to retain heat. Return liquid to saucepan. (This will he about 1 cup.)

Curry Sauce: Stir slurry into liquid in saucepan. Return saucepan to heat; stir until thickened, about 1 minute. Remove from heat; stir in coconut essence and salt. Transfer to medium bowl; whisk in yogurt. Transfer to large casserole; stir in cooked fruit. Heat to desired serving temperature (do not boil or yogurt will separate).

To serve: Spoon curry onto plates with rice; sprinkle with dates and nuts.

Makes 4 servings.

Note: Coconut fat is highly saturated, and as a result is bad news for those who need to watch their cholesterol and fat intake. As with any food, however, it is possible to make a commercial extract of the flavor and avoid fat. In this recipe, Ive used just such an extract to give a hint of coconut.

Depending on the process used, between 1/4 teaspoon and 1/2 teaspoon is enough. Use pure coconut extract. If an extract is created from chemical compounds, it must be labeled artificial. I prefer to use natural, pure extracts or essences from real food.

As you can see, Ive used cornstarch and yogurt to provide a creamy finish also associated with coconut.

HELPFUL HINT: You can also chill the fruit in its finished sauce and serve as a cool and refreshing salad over greens.

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