4-5 pieces crystallised ginger
hot water
2 onions, chopped
60 g butter
1 tsp crushed coriander seeds
1 Tbl curry powder
1 Tbl flour
500 ml chicken stock
2 tsp. lemon juice
salt, pepper
3 cups grated coconut
2-3 Tbl cream
4-5 cups chopped mixed fruit (bananas, pawpaw, pineapple, mango, apples, grapes, five corners, aqua cherries)

Cover ginger with hot water for few minutes to remove sugar, strain, pat dry and chop. Fry onions in oil until soft, stir in ginger, curry powder, coriander seeds and flour, cook gently for 5 minutes. Gradually add stock.

Bring to boil, add lemon juice and season to taste. Simmer 30 minutes, stir in coconut, fruit and cream.

Serve hot or cold with rice.

B. Noli,
Mossman Digest No.4 April, 1986

DATE: January 1990

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