This is a very tasty meal and a lot of fun as well. You will need to have a crockery fondue pot and a burner, as all the cooking happens on your dinner table with your guests doing all their own cooking! Exceptionally delicious.

Fondue Indienne
Recipe type: Fondues
Serves: 4
  • 1 garlic clove, crushed
  • 1 medium onion, grated
  • 1 1/4 Cups dry white wine
  • 2 teaspoons curry powder (more or less, to taste)
  • 2 Tablespoons flour
  • 2 1/2 Cups Cheddar cheese (matured), grated
  • 1/4 Cup fruit relish, spicy
  • 1/2 teaspoon salt
  • pepper, freshly ground, to taste
  1. Rub the bottom and sides of the fondue pot with the clove of garlic before crushing it and using it in the next step.
  2. Bring the garlic, onion, wine and curry powder to simmering point in the fondue pot. If you want to speed things along a little then you can do this on the stove and then transfer the mixture to the fondue pot.
  3. Combine the grated cheese and flour by tossing in a plastic bag. Gradually stir in the cheese, a handful at a time. Allow it to melt completely between each addition. When all the cheese has been added the mixture should be bubbling and smooth.
  4. Stir in the relish. Season with salt and freshly ground pepper. Keep the mixture warm over a burner, seat your guests down, fill their wine glasses and enjoy your meal.
  5. Some often add more cheese than the recipe calls for. You can use any of the following as dippers with the fondue:
    Mushroom caps, sauteed quickly in butter, tossed in chopped parsley
    Whole, peeled and deveined prawns
    Fresh pineapple chunks
    Canned artichoke hearts, well drained and halved
    Unpeeled apple wedges, thick banana slices or peeled pear quarters
    Thick cucumber slices or chunks
    Small whole radishes
    A small French loaf per person
    Anything else that tickles your fancy
NOTES: * Cheese fondue with curry flavor. We enjoy a fondue with dinner guests or simply by ourselves, and this is one of our favorites.

* Toss fruit in lemon juice to prevent browning.

Difficulty: easy.
Time: 40 minutes preparation, cooking takes as long as it takes you to eat it.

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