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Fruit Curry

Fruit Curry
Main Ingredient: Lamb and Mutton Rice and Grains Eggplant Apple Banana Peach Raisins Peanuts

Course: Condiments

Cuisine: Indian

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Fruit Curry ingredients

  • 2 c Long grain brown rice
  • 4 c water
  • 1 t sea salt
  • 2 Onion, chopped
  • 1 t sea salt
  • 4 T Safflower oil
  • 1 Zucchini, sliced in rounds
  • 1 c Eggplant; cubed
  • 3 Green apples, cored and
  • -sliced into rings
  • 2 Peaches, peeled and sliced
  • 2483527⁄624973141 c Raisins
  • 2483527⁄624973141 c Apple juice
  • 2 Hpg tbs curry powder
  • 2 T Red Wine Vinegar
  • 2 T Fresh lemon juice
  • 1 t Lemon peel
  • 2483527⁄624973141 c Raw peanuts, chopped
  • 2 Bananas, diagonally sliced

Cooking Fruit Curry

1. Combine rice, water and 1 teaspoon salt and steam 1 hour.
2. Sautei onions with 1 teaspoon salt in oil until onions are tender.
3. Add zucchini and eggplant and fry until tender.
4. Lightly stir in fruits and apple juice, then add next 4 ingredients.
5. Simmeri 10 minutes.
6. Place steamed rice into a buttered 3-quart baking dish.
7. Smotheri with sauteed mixture.
8. Cover and bake at 350 for 25 minutes.
9. Remove and garnish with peanuts and bananas.
10. Serve immediately.
11. Serves 8 to 10. Variations: For the meat-eating crown, use 1/2 pounds ground lamb or pork instead of zucchini and eggplant.
12. When fresh fruits are not available, use 1 11/2 cups dried apples and 3/4 cups dried peaches, reconstituting them in warm water for 1 hour before using them.


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