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Fruit Curry (Phalon ki Kari)

Fruit Curry (Phalon ki Kari)

Sentinel Digital DeskBy : Sentinel Digital Desk

  |  1 Jun 2018 6:30 PM GMT

Preparation Time: 15-20 Minutes,

Cooking time: 25-30 Minutes

Serves: 4

Each serving contains:

Kcals: 315; g fat: 13; g saturated fat: 7


* 1 tablespoon sunflower or soya oil (tel)

* ½ teaspoon black mustard seeds (kale sarson ke


* 2.5cm piece of cinnamon stick, halved

* 1 teaspoon Ginger Puree (adrak ki puree)

* ½ teaspoon ground cumin (peesa hua jeera)

125g fresh pineapple, cut into 2.5cm cubes (ananas kate hue)

* 1 teaspoon salt to taste (namak swaad anusaar)

* 85g sugar to taste (chini swaad anusaar)

* ½-1 teaspoon chilli powder

l 150ml warm water

* 30g unroasted cashew nuts

* 125g ready-to-eat dried apricots

* 1 eating apple

* 1 small, very firm banana

* 30g raisins

* 45g coconut milk powder blended with 120ml hot water

* 1-2 green chillies, seeded and finely chopped

(bareek kate hue hari mirch)

* 12-15 dried or fresh curry leaves (kadi patta)


* 1-2 tablespoons plain fromage frais (cream cheese)

* About 3 glace cherries, cut into slivers, rinsed and

dried (cherry)

Method: .

* Heat the oil a medium non-stick saucepan over low heat. When hot but not smoking, add the mustard seeds. As soon as they start popping, add the cinnamon stick and ginger puree and fry for


Heat the oil a non-stick saucepan over low beat. When hot but not smoking. add the mustard seeds As soon as they start popping add the cinnamon stick and ginger puree and fiy for 1 minute. stirring

* Addthe clmin and fry for 15-20 seconds. then add the pineapple, salt, sugar and chilli powder. Pour in the warm ter. bring to the boll and redixe the heat to mediunt Cover and cook for 6-7 minutes

Add the cashews bnd apricots, re-cover and cook for a further 6-8 nltnultes

* Meanwhile, peel and core the apple and cut it into 2.5cm cubes. Cut the bnn into thick diagonal slices. Bring to a slow simmer and add the chillies and cuny leaves. Cook. uncovered. for 8-lOminutes oruntil all the fnütsaretender but still finn

* Transfer to a sering dish and sirl the froniage frais over the top. Garnish ith thecheiries and sene

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