Tropical Curry

Submitted by Kristine L.

"This is a lovely curry, full of meat and fruit. It is unusual but oh so yummy. It's always best eaten the next day. It comes from Indonesia, where the lady that gave me the recipe says she makes it up and then sits it on her windowsill for a day for the flavours to meld. I like to eat it straight away, but leftovers are definitely better. I hope you enjoy it :)"

 

• Ready In: 3hrs
• Ingredients: 14
• Serves: 6

ingredients

• 2 tablespoons butter
• 2 onions, diced
• 1 banana, sliced into bite sized pieces
• 750 g steak, cubed
• 1 green apple, roughly chopped
• 1 cup pineapple chunks in juice, drained
• 2 tablespoons sultanas
• 1 tablespoon lemon juice
• 600 ml pineapple juice
• 2 tomatoes, diced
• 1 tablespoon curry powder
• 2 tablespoons flour
• 1 tablespoon fruit chutney
• 1⁄2 cup desiccated coconut

directions

1. Melt butter in a large saucepan and sauté onions, apple, banana, tomatoes and curry powder for approximately 10 minutes.
2. Add the meat and brown well.
3. Add flour and cook for a further 2 minutes.
4. Add all the pineapple juice and the chutney, stirring well.
5. Bring to the boil and simmer for 1 1/2 hours.
6. Add the pineapple pieces, coconut, sultanas and lemon juice.
7. Simmer for a further 30 minutes.
8. Serve over rice, Enjoy !

Reviews

[Starrynews]

A nice twist on curry. I actually preferred it the day I made it. I used chicken (personal preference) and served with jasmine rice. Thanks for sharing!

 

[Brian Holley]

This was a surprise for me, GREAT. I make the curries first then add side dishes of most of the fruit. Put them all in one dish was faster and a lot less hassle, saved on the washing up too. I will be cooking this again soon, but, I will try chicken instead of beef, as I think that the pineapple suits chicken better. If you like a slighter curry this is the one for you. I served it with cumin and almond rice. This is not the first Australian curry recipe to surprise me, I like the attitude of the Aussies when it comes to food, they are not afraid to mix the flavours. Thanks for posting this one, I'll add it to my Sri Lankan recipe book.

 

[Peter J]

This probably had one of the best aromas during cooking of anything I have ever cooked. I made the night before, refrigerated and warmed up for dinner the next night and it was simply spectacular. Really wonderful balance between the curry and fruity flavors and I wouldn't change a thing.

 

[Chef at Heart]

This was great. I only tried a bit since I so much food from the BBQ tournament;however since it says it's better the next I'll do it that way. My mom and neighbour who helped me out loved it. I would probably add a little more curry but it may differ today when I reheat it. But I really did enjoy it, I used real pineapple, and mango chutney.