Curry Sauce from the Islands
From:	Jean-Claude B., Montreal, Quebec, Canada
Comments:	700 watt oven Preparation time: 12 minutes Cooking time: 15 minutes Waiting time: 30 minutes A sauce which stimulates curiosity; curry gives it taste, coconut its texture. If possible, use freshly grated coconut and 1/2 cup [125 mL] coconut milk instead of 1/2 cup [125 mL] milk called for in the recipe. Excellent over any poached or grilled fish.

1/2 cup [125 mL] grated fresh or dry coconut 1 cup [250 mL] coconut milk or milk 4 tablespoons [60 g] butter 2 onions, finely chopped 1 apple, peeled, cored and chopped 2 small tomatoes, peeled and seeded 1 tablespoon [15 mL] curry powder Salt, to taste 1 cup [250 mL] white wine

Mix togehter grated coconut and coconut milk or milk into a bowl. Leave to soak for 30 minutes. Into a bowl, melt butter for 3 minutes on 'HIGH'. Stir in chopped onions; microwave for 4 minutes on 'HIGH'. Stir. Add apple, tomatoes and curry powder; salt to taste. Stir well. Micorwave for 5 minutes on 'MEDIUM-HIGH'. Stir in soaked grated coconut and coconut milk or milk and white wine. Stir well; microwave for 3 minutes on 'HIGH'. Puree into a food processor. Check for seasonings. Reheat for 3 minutes on 'HIGH'. Serve.