Mixed Dried Fruit Curry Dry Fruit Korma This is an ideal dish to serve from an important occasion when you want to prepare a vegetarian curry meal or as a side dish, in which case reduce the amount of water added towards the end. As a main course, serve with yellow or saffron rice. Serves 4-5 Ingredients:   100 gm dried Afghan apricots 100 gm almonds, blanched 75 gm pistachios 100 gm cashew nuts 1 1/2 cups full-fat yoghurt salt 1/2 tsp ground white pepper 4 tbsps oil 1 cinnamon leaf (tej patta) 2-inch cinnamon stick 3 cloves 3 onions, finely chopped 1x1/2-inch piece of fresh ginger, chopped 4 garlic cloves, chopped 4 green chillies, chopped 1 tsp coriander powder 1 tsp cumin powder 1 tsp red chilli powder 2 tomatoes, chopped 3 tbsps ghee 75 gm walnut pieces 100 gm seedless yellow raisins 1/4 tsp garam masala powder 3 tbsps single cream a few maraschino cherries, to garnish Method: Soak the apricots in water for 1 1/2 hours, then slit and remove the stones (if unpitted). Soak the almonds and pistachios in hot water for 1 hour. Remove the skins. Reserve the soakinng water for use in the curry. Grind half the cashew nuts with a little water to make a paste. Whisk the yoghurt, adding 1/4 tsp salt and the white pepper. Heat the oil in a frying pan with the cinnamon leaf, cinnamon and cloves. Add the onions and fry until medium-brown. This will take about 15 minutes. Add the ginger, garlic and chillies, and saute for 5 minutes. By now the onions should be dark brown. It is important for the taste and appearance of the dish that the onions should fry to deep brown — almost cafe au lait colour. Add the coriander powder and saute for 3-4 minutes, then add the cumin and red chilli powders, stirring continuously. After a minute add the tomatoes and saute for 2-3 minutes. Remove from the heat and cool. Remove the cinnamon leaf, put into a blender and puree. Then pour into a cooking pot. Add the whisked yoghurt, cashew paste and 2 cups water, with salt to taste, and simmer, covered, for 15 minutes. Meanwhile, heat the ghee in a frying pan and fry the almonds, cashew nuts, walnut pieces, raisins, apricots and most of the pistachios for 6-7 minutes, reserving a few for the garnish. Add the nuts and fruit mixture to the gravy and cook, covered, on low heat for 15 minutes. Sprinkle with garam masala powder and cook for a further 5 minute until the nuts are tender. Garnish with swirls of cream, flaked pistachios and maraschino cherries, just before serving.