Make Ahead

Curried Prunes

August 23, 2010
0 Ratings
  • Serves a bunch
Author Notes

Back in Feastivals' "catering days" my cousin and partner, Judy Kreloff, came up with these tasty morsels as a surprise addition to a cocktail buffet. They are also an amazing accompaniment to grilled or roasted pork, or meaty fish dishes. —ChefJune

What You'll Need
  • 5 boxes pitted prunes
  • 3 tablespoons unsalted butter
  • 2-3 medium-sized onions, coarsely chopped
  • 2 green peppers cut in 1/2" dice
  • 1 tart apple, peeled & chopped
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano (or use 2 tablespoons of each, fresh)
  • 2 whole dried bay leaves
  • 3 tablespoons Madras curry powder
  • 10 ounces chicken stock (or water)
  • 3-4 tablespoons all-purpose flour
  • juice of 1/2 lemon
  • 8 ounces plain yogurt
  • grated unsweetened coconut for garnish
  1. In a large saucepan, melt the butter and sauté the onions until translucent. Add green pepper and apple, and all the spices. Cook down.
  2. Add flour and make a roux. Stir until flour is beige and well incorporated.
  3. Add stock or water. Simmer 20 minutes. Add yogurt and lemon juice. Add prunes and simmer for about 20 - 30 minutes.
  4. Refrigerate until ready to serve, but be sure to bring up to room temperature. Garnish with unsweetened coconut.

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