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.

Korma Kiwi Curry
 

Directions


 

1. Heat half the oil in a heavy based saucepan or wok

2. Brown half of the steak. Remove and repeat the process
3. Return all to the hot pan and add ZESPRI® GREEN Kiwifruit puree
4. Increase heat and cook for 2-3 minutes, stirring all the time
5. Add Korma Indian Simmer Sauce*, stir and reduce heat. Cover and simmer 30-40 minutes or until meat is cooked. Do not over cook
6. In the meantime, prepare above Accompaniment. Combine the three ingredients
7. 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)
1. 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
2. Combine the next four ingredients and set aside
3. Combine all the remaining ingredients and add to small saucepan
4. Add the soaked nuts and coconut
5. Return to a low heat and cook for 8 - 10 minutes, stirring all the time. Remove and allow to cool
6. Pour into a blender and puree until smooth
7. 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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