Fruity Curry Sauce
A very unusual fruity curry sauce for fish dishes
fish curry powder (or more to taste)
slices of pineapple
Chop the onions. Cut the leaks in rings. Dice the celery. Slice the bananas. Dice the pineapple and the mango. You can also use other fruits that you find in your kitchen.
Heat the butter-olive oil-mixture in a big pan and braise the onions lightly. Add leaks and celery, sprinkle with the curry powder. Stir and braise. Take care that you don't burn it! Add ketchup and mango, sprinkle with flour and add a little bit of whiet wine. Than add bananas, pineapple (and other fruits), add the coconut ice and pour the vegetable broth on it.
Cook the sauce over medium heat for about 45 minutes, stir from time to time so that nothing burns. Mix the still hot sauce in the blender and pass it through a sieve. Season with salt and pepper. You can improve the sauce just as you like with whipped cream.
Serve the sauce with shrimps or fish filets (if you like cut the filets lightly and plait them like you would do with hair, than steam them).
Our wine suggestion:
A glass of moderately heavy to full-bodied Chardonnay.
Our special hint:
You can produce this sauce as a stock: Just do it without the cream and freeze it in portions.
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© Julia Etter & Martin Kristen, 1997-2013