Light and creamy fruit curry

4 servings

Ingredients

Quantity Ingredient
½ teaspoon Light oil with a dash of toasted sesame
; oil
4 Shallots; finely chopped
1 tablespoon Finely grated fresh ginger root
1 tablespoon Curry powder
2 cups De-alcoholized white wine
¼ pounds Dried apricots
6 tablespoons Dark raisins
2 Pears; peeled, cored and
; cut into eighths
1 Granny Smith apple; peeled, cored and
; cut into eighths
1 Papaya; peeled, seeded and
; cut into 1 inch
; chunks
2 mediums Sized firm bananas; peeled and cut into
; 1 inch chunks
1 tablespoon Cornstarch mixed with 1tbsp
; de-alcoholized white wine
½ teaspoon Essence of real coconut
1 pinch Salt
6 tablespoons Strained yoghurt
2 cups Cooked long grain rice
8 Dates; sliced into fine
; matchsticks
4 tablespoons Shelled green pistachio nuts or sliced
; almonds

Directions

Heat the oil in a medium saucepan over medium high heat and saut‚ the shallots until they just begin to turn brown - about 5 minutes. Stir in the ginger root, curry powder, wine, apricots and raisins and simmer for 5 minutes.

Add the pears, apple and papaya and simmer for 18 minutes. Stir in the bananas, remove from the heat and strain. Transfer the fruit to a bowl and cover to retain the heat. Return the liquid to the pan (this will be about 1 cup).

To make the curry sauce, stir the cornstarch slurry into the juices, return to the heat and gently stir until thickened - about 1 minute. Remove from the heat and stir in the coconut essence and salt.

Transfer to a medium bowl and whisk in the yoghurt.

Transfer to a large casserole, stir in the cooked fruit and heat to your desired serving temperature, but do not boil - if you do the yoghurt will separate.

To serve: Spoon onto plates with the rice and sprinkle with the dates and pistachio nuts. You can also chill the fruit in its completed sauce and serve as a cool and refreshing

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