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Fruit Curry Recipes

Category Indian
A distinct south Asian spice blend generally of turmeric, coriander and cumin, that can enhance interesting cooked fruit dishes. This page contains fruit curry recipes.
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By 1 found this helpful
May 24, 2010

Ingredients

  • 1 1/2 cups uncooked white rice
  • 1 1/2 cups water
  • 1 Tbsp. curry powder
  • 2 Tbsp. (favorite flavor) broth
  • 2 Tbsp. pineapple juice
  • 1 Tbsp. vegetable oil
  • 1 onion, sliced
  • 1 (20 oz.) can pineapple chunks, drained

    Directions

    Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, broth, and pineapple juice in a small bowl.
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    Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the onion until are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

    Tip: Fried rice works best when the rice was cooked one or more days beforehand.

    Works well with Teriyaki chicken or beef and an Asian salad.

    Servings: 6
    Time:15 Minutes Preparation Time
    30 Minutes Cooking Time

    Source: By All Recipes

    By LRP from LWL, MA

  • Comment Was this helpful? 1

    By 2 found this helpful
    December 30, 2009

    Yummy curry to eat with rice or roti.

    Ingredients:

    Chutney

    Directions:

    Boil, peel and grate the bananas. Chop all the greens fine. Add all the greens to the grated bananas and mix well. Add the spices and gram flour and mix. Form into ping pong balls. Heat oil and fry. Drain on paper towel.

    Chutney

    Blend tomatoes, slice onions and chillies. Add some of the oil and fry the onions and chillies. Add the spices and salt and cook. When the tomatoes are cooked.

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    Place kebabs in chutney and simmer for a while. Garnish and serve hot.

    Servings: 6
    Time:20-25 Minutes Preparation Time
    25-30 Minutes Cooking Time

    Source: Homemade

    By Dorty from SA

    Comment Was this helpful? 2

    By 0 found this helpful
    April 16, 2008

    Ingredients

    • 1/3 cup butter
    • 3/4 cup brown sugar
    • 1 tsp. curry powder
    • 1 can pear halves, cut into squares (1lb.)
    • 1 can peaches, cut into squares (1lb.)
    • 1 can apricots, cut into squares (1lb.)
    • 1 can pineapple chunks (2lb.)
    • 1 small jar maraschino cherries

    Directions

    Day before: Melt butter. Add brown sugar and curry. Drain fruit on paper toweling. Place drained fruit in buttered oblong casserole. Pour butter, sugar, and curry over fruit. Bake 1 hour at 325 degrees.
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    Reheat 30 minutes at 325 degrees F before serving.

    By Robin from Washington, IA

    Comment Was this helpful? Yes

    October 15, 20050 found this helpful
    Ingredients
    • 1 (16 oz.) can pear 1/2's
    • 1 (16 oz.) can cling peach 1/2's
    • 1 (20 oz.) can pineapple chunks
    • 6 Maraschino cherries, 1/2'd
    • 4 Tbsp. butter or oleo (1/2 stick)
    • 3/4 cup packed brown sugar
    • 4 tsp. curry powder

    Directions

    About 2 hours before serving: Preheat oven to 325 degrees F. Drain fruits thoroughly. Meanwhile, in a small saucepan over low heat, in melted butter or oleo, stir sugar and curry powder.

    Place fruits in a shallow 1 1/2 Qt. casserole dish; spoon butter/oleo mixture over fruits.

    Bake for 1 hr. Serve warm from baking dish with ham, poultry, or lamb. (Refrigerate any leftovers to serve cold another day.)

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    Serves: 12 (about 155 calories per serving.)

    By Terri from Pahrump, NV

    Comment Was this helpful? Yes
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