Korma Kiwi Curry

​Serves 3

Ingredients


Curry

  • 1 tbsp oil
  • 1 kg rump steak, cubed
  • 2 Zespri® Green Kiwifruit, peeled and pureed
  • 1 x 375g jar or pouch Korma Indian Simmer Sauce*

Yoghurt Accompaniment

  • ½ cup natural yoghurt
  • ¼ cup finely cubed cucumber
  • 1 Zespri® Green Kiwifruit, peeled and finely cubed

To Serve

  • 1 cup basmati rice
  • ¼ cup cashew nuts
  • Chervil to garnish

* Home Made Korma Simmer Sauce (if not using store brought jar or pouch)

  • 2 medium white onions, peeled and diced
  • 3 cloves
  • 1 bay leaf
  • 1 cup water
  • 1 tbsp flaked almonds
  • ¼ cup cashew nuts
  • 3 tbsp desiccated coconut
  • ½ cup hot water
  • ¼ tsp white pepper
  • 1 - 1½ tsp salt (or to taste)
  • ¾ tsp Garam Masala**
  • 1½ tsp tumeric
  • ½ tsp ground cardamom
  • ½ tsp ground cumin
  • ⅓ cup oil
  • 2 tbsp tomato paste
  • 2 tbsp brown sugar
  • 3 tsp brown vinegar
  • 1 tbsp lemon juice
  • 1 x 2.5 cm piece fresh ginger, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 1 x 2.5 cm red chilli, halved and seeds removed
    ** Garam Masala is available in the spice section of all major supermarkets.

Directions

  • Heat half the oil in a heavy based saucepan or wok
  • Brown half of the steak. Remove and repeat the process
  • Return all to the hot pan and add Zespri® Green Kiwifruit puree
  • Increase heat and cook for 2-3 minutes, stirring all the time
  • Add Korma Indian Simmer Sauce*, stir and reduce heat. Cover and simmer 30-40 minutes or until meat is cooked. Do not over cook
  • In the meantime, prepare above Accompaniment. Combine the three ingredients
  • In the meantime cook rice and drain. Serve immediately with the accompaniments in separate bowls.
    * Available at large supermarkets, to prepare your own Simmer Sauce see below recipe

* Home Made Korma Simmer Sauce (if not using store brought jar or pouch)

  • Combine first four ingredients in a small saucepan. Cook, covered until the onion is soft. Remove cloves and bay leaf and set aside to infuse
  • Combine the next four ingredients and set aside
  • Combine all the remaining ingredients and add to small saucepan
  • Add the soaked nuts and coconut
  • Return to a low heat and cook for 8 - 10 minutes, stirring all the time. Remove and allow to cool
  • Pour into a blender and puree until smooth
  • Cover and refrigerate (or deep freeze until required).
    Note: This recipe can be made 1 to 2 days before use

 

Nutritional Analysis

Using Store Bought Korma Sauce
kJ 4578 (35% kJ from fat) / (1090 calories (35% calories from fat))
Protein  84 g
Carbohydrate 87 g
Fibre 10.9 g
Fat 44.3 g
Saturated Fat 13.3 g
Cholesterol 224 mg
Sodium 486 mg

Using Home Prepared Korma Sauce
kJ 4898 (40% kJ from fat) / (1166 calories (40% calories from fat)) 
Protein 86 g
Carbohydrate 84 g
Fibre 9.1 g
Fat 52.9 g
Saturated Fat 14.4 g
Cholesterol  220 mg
Sodium 486 mg

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