Fruity sweet and sour curry sauce

Ingredients for 10 servings:

• 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 tsp ginger root, peeled, chopped
• 1 chili pepper(s), pitted, freshly chopped
• 2 tbsp curry powder, Indian or English
• 1 ½ tsp salt
• 100 g mango chutney
• 2 tbsp sugar
• 200 ml pineapple juice
• 400 ml coconut milk
• 1 tbsp cornstarch, e.g. rice starch
• 2 tbsp water, cold
• 2 tsp vegetable oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

a modern, vegan version of the 80s classic “Indian curry sauce”

Collect the juice from the fruit cocktail. In a saucepan with a little oil, fry the fruit cocktail, banana, onion, garlic, ginger, and chili until hot. Then reduce the heat slightly and briefly sauté the curry powder, stirring frequently. Add the salt, sugar, mango chutney, coconut milk, fruit cocktail juice, and pineapple juice, and simmer with the lid on for about an hour. Mix the cornstarch with cold water and add to the curry sauce. Bring to a boil briefly. Blend everything with a hand blender until smooth. Then pour through a fine sieve, thoroughly strain the fruit pulp through the sieve, and bring back to a boil. Carefully measure the sugar. The sugar content in the cocktail or fruit juice can vary. More sugar may be needed. Tastes great with everything. I like the sauce best with breaded fish and chicken, or as a sauce for shredded meat. Fish fingers or chicken nuggets also taste good with the sauce.