Ingredients:
2 large onions, finely sliced
1 small papaya (pawpaw), halved, peeled and cubed
1 thick slice of pineapple, cubed
1 dessertspoon grated coconut
1 tbsp coconut cream
1 dessertspoon curry powder
1 cooking apple, peeled, cored and cubed
1 dessertspoon butter
1 tsp whole milk
1/2 tsp fresh ginger, grated
1 tsp currants
2 plantains (or green bananas), peeled and cubed
1/2 lime
1 tsp sultanas
1/2 tsp chilli powder
salt, to taste
Method:
Melt the butter in a frying pan, add the onions and fry until golden brown (about 6 minutes). Scatter over the curry powder and add the milk. Cook the mixture briskly for 5 minutes.
Combine the papaya, pineapple apple and plantains in a bowl. Squeeze over the lime juice and toss to combine (this will prevent the fruit from browning). Mix with the onions and spice mix and cook for 10 minutes then take off the heat.
Turn the ingredients from a frying pan into a deep saucepan and mix in the coconut cream, grated coconut, ginger, currants, sultanas, chilli powder and salt. Bring to a simmer, cover with a tight-fitting lid and simmer gently for 60 minutes.
Serve hot, accompanied by plain boiled rice.
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