-
1
Chop all the vegetables and fruits into pieces, roughly the size of the pineapple chunks.
-
2
Finely mince the garlic and the pickled ginger.
-
3
The pork should be in strips and the bacon in square pieces.
-
4
Heat up a skillet or wide pot and add the bacon.
-
5
Let it fry over medium heat until it starts to brown and release its fat.
-
6
Add the curry and the onions and let them sizzle until they turn golden.
-
7
Add the pork and fry until brown but not cooked through.
-
8
Add the mushrooms slices and let brown.
-
9
Season with salt and black pepper, then add half a stock cube, crushed, or a teaspoon of stock powder, and the water.
-
10
If you have homemade stock, use 300 milliliters of that instead of the water and stock powder.
-
11
Let it come up to a boil, then add pineapple, red bell pepper, apples and ginger.
-
12
Stir and add the tomato puree.
-
13
Mix the corn starch with the cream and then add that to the pot.
-
14
Let it come to a boil and let simmer for about 5 minutes.
-
15
Now comes the crazy part : the toppings.
-
16
Apparently, sliced bananas, nuts and chopped cucumber were served alongside this dish in the 1970s!
-
17
I tried it and the bananas and cashews were actually delicious.
-
18
And when you think about Indian food, a chilled raita (which is a relish of grated cucumber, yoghurt and mint) is very often served alongside curries, as well as chutneys made of apples and other fruits.
-
19
In essence, this is a Westernized version of an Indian curry!
-
20
Serve with rice.
-
21
Or naan bread.
-
22
Or both.
