Curry of Mixed Dried Fruits, Dry Fruit Korma

Soak the apricots in water for about 90 minutes. If they are not yet pitted, slit the fruit and remove the stones. Drain well.

Rinse almonds and pistachios thoroughly and soak in hot water for 1 hour. Then remove the skin. Set the soaking water aside for the curry.

Mix half of the cashews with a little water in a hand mixer to make a paste.

Beat the yogurt with a fork so that it does not curdle during cooking. Fold in the salt and the white pepper.

Heat the oil together with the cinnamon or cinnamon stick, cloves, bay spice and cardamom in a frying pan. Sweat the onions in it for about 20 min until golden brown. Add ginger, garlic and chili peppers and sweat for another 10 min. The onions should now be dark brown, this is very important for the flavor and appearance of the dish.

Add ground coriander and continue to sweat for 3-4 min, then add cumin and red chili spice, stirring throughout. After 1 minute, mix in the tomatoes and sauté for 2-3 min.

Remove the frying pan from the stove and allow the spice mixture to cool. Remove the cinnamon or possibly bay leaf spice and blend the mixture in a hand blender. Pour the puree into a saucepan, mix in the yogurt, cashew paste and the water (including the soaking water of the almond kernels and pistachios), season with salt and simmer gently for 15 min with the lid closed.

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