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Very good. Will make again. I realized too late that my coconut cream had expired so I used heavy cream and a splash of coconut extract. Next time I may add some golden raisins. Served with jasmine rice.

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swissms March 08, 2009

Absolutley Fabulous!!! I made this yesterday for tonight's supper - and I have just had a small bowl when I took some photos......NO wonder your pub customers wanted the recipe Linds!! We are going to eat this with my Saffron Rice - it is just cooking now! The flavours are complex and subtle, and very fragrant. I used my own home-made garam masala in lieu of a deent curry powder, hard to find in France. I also added 2 more cloves of garlic!! My tinned apricots were in light syrup and were the finishing touch. I had no fresh coriander, so I had to sprinkle it with dried coriander for colour. A wonderful curry recipe, and although not an authentic curry as you state - it's still VERY good and FULL of flavour! Made for Comfort Food Photo Tag, 2008. Thanks Linds for divulging this secret recipe! FT:-)

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French Tart January 24, 2008
Pork and Apricot Curry