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