Fruit Curry Recipe

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Fruit Curry Recipe

 

indian curry

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"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
Anthony Burgess

 

 

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Where life is colorful and varied, religion can be austere or unimportant. Where life is appallingly monotonous, religion must be emotional, dramatic and intense. Without the curry, boiled rice can be very dull."
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Fruit Curry

 

Ingredients

2 cup long grain brown rice
4 cup water
1 tsp sea salt
2 onions, chopped
1 tsp sea salt
4 tbsp safflower oil
1 zucchini, sliced in rounds
1 cup eggplant, cubed
3 green apples, cored and sliced into, rings
2 peaches, peeled and sliced
1/2 cup raisins
1/2 cup apple juice
2 hpg tbs curry powder
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tsp lemon peel
1/4 cup raw peanuts, chopped
2 bananas, diagonally sliced



 

Preparation

Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute
onions with 1 teaspoon salt in oil until onions are tender. Add
zucchini and eggplant and fry until tender. Lightly stir in fruits
and apple juice, then add next 4 ingredients. Simmer 10 minutes.
Place steamed rice into a buttered 3-quart baking dish. Smother with
sauteed mixture. Cover and bake at 350 for 25 minutes. Remove and
garnish with peanuts and bananas. Serve immediately. Serves 8 to 10.

Variations: For the meat-eating crown, use 1/2 pounds ground lamb or
pork instead of zucchini and eggplant. 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.

 

 

Servings: 8

 

 

 

 


 

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