Summary

Ingredients

• 1 can fruit cocktail, 250 g drained weight, chopped
• 1 banana (s), chopped
• 1 small onion (s), diced
• 1 garlic clove (s), sterilized, freshly chopped
• 1 teaspoon ginger root, peeled, chopped
• 1 chilli pepper (s), pitted, freshly chopped
• 2 tablespoon curry powder, Indian or English
• 1 ½ teaspoon salt
• 100 g mano chutney
• 2 tablespoon sugar
• 200 ml pineapple juice
• 400 ml coconut milk
• 1 tablespoon cornstarch, e.g., rice starch
• 2 tablespoon water, cold
• 2 teaspoons vegetable oil for frying

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Instructions

1. Catch the juice from the fruit cocktail. Sear the fruit cocktail, banana, onion, garlic, ginger and chilli in a saucepan with a little oil. Then reduce the heat a little and sweat the curry powder briefly. Stir several times.
2. Add salt, sugar, mango chutney, coconut milk, fruit cocktail juice and pineapple juice and simmer with the lid closed for about an hour.
3. Mix the cornstarch with cold water and add to the curry sauce. Briefly bring to the boil. Mix everything with the hand blender to a homogeneous sauce.
4. Then pour through a fine sieve, strain the fruit pulp in the sieve thoroughly and bring to the boil again.
5. Measure out the sugar carefully. The sugar content in the cocktail or the fruit juice can vary. You may also need more sugar.
6. Tastes very good with everything. I like the sauce best with breaded fish and chicken or as a sauce with sliced meat. Fish fingers or chicken nuggets also taste good with the sauce.