Apple Curry is a surprisingly delicious recipe. Apples are not the most obvious choice of ingredient for a curry, more typical in a pickle or chutney, but they work really well. It is best to use dessert apples as they give more texture to the dish than the cooking variety, which will break down into a pureé more quickly. Apples are grown a lot in Kashmir and so our Kashmiri Go Spice Shikara blend was our obvious choice but other Go Spice Blends work equally well. Serve with other curry dishes or just with plain rice or chapatis.
100g cashew nuts
4 medium tomatoes, chopped
3 tbsp ghee or cooking oil
2 medium red onions, chopped
1 tsp Go Spice blend
½ tsp salt or as required
1 large green pepper, chopped
juice of 1 lemon
4 tbsp sour cream
4 dessert apples, cored, peeled and chopped
a handful of coriander leaves, chopped (optional)
Pureé about two thirds of the cashew nuts and tomatoes and set aside.
On a medium heat, melt the ghee or oil in a large frying pan, or karahi, and fry the chopped onions for about five minutes, until softening. Add the Go Spice blend and stir fry for about 30 seconds to release the essential oils from the spices. Add the salt and chopped green pepper and cook for about a minute, stirring regularly, then add the tomato and cashew pureé and the remaining whole cashews. Cook for another minute, stirring regularly, and then add the lemon juice, cream and apples. Cook for about five minutes, until the apples are softened, stirring occasionally. Add a little water, if required and check the seasoning. Stir in the chopped coriander leaves if using and serve hot.