Recipe by scarfie
My father loved this! Great for people who don't like a curry too hot. Came from a good friend.
Top Review by Paul C.
This recipe may be copyrighted it was submitted by P,J.MacKenzie of Napier New Zealand for publication in The New Zealand Radio & Television Cookbook (1974) ISBN 0 600 072703 published by Paul Hamlyn Ltd.<br/><br/>The only reason I know this is I made this very dish two nights ago. <br/><br/> The dish is tasty although feel could do with some tweaking ... I used a can of coconut cream (no dried coconut) and I think drained pineapple would go well in this dish also . Also you need to keep a close eye on it during the simmer stage and has enough liquid.
- 500 g pork sausage links
- 1 sliced carrot
- 1 onion, chopped
- 1 apple, thinly sliced
- 2 teaspoons curry powder
- 1 cup mixed dried fruit
- 1 tablespoon desiccated coconut
- 1 cup water
- 1⁄2 teaspoon salt
- 2 tablespoons flour (for thickening if necessary)
- 1 tablespoon golden syrup or 1 tablespoon treacle