If you don’t like bitter , this is not the recipe for you.
2 Corilla, salt to taste
3 potatoes, peeled and cubed
1 onion chopped
2 cloves of garlic, finely chopped
1 oz margarine
3 fresh tomatoes, peeled and chopped
1 tablespoon curry powder
2 tablespoon sugar
3 tablespoon milk
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Slice the corilla in two halves, scoop out the seeds, cut each half in four lengthwise, then chop in small pieces. Sprinkle with salt and when ready for use, squeeze out the liquid and use the corilla. Parboil the potatoes drain and set aside. Saute the onions and garlic in margarine for a few minutes. Mix the curry powder with a little hot water to make a paste. Add this to the onions stirring for about 2 minutes, then add the tomatoes, sugar and milk and stir well. Include the corilla and potatoes and mix well, then simmer gently for approximately 15 minutes. Add a little more milk if necessary. Simmer for a further 15 minutes until cooked.
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