Kari Sousouri - Fruit Bat Curry Recipe | Cook Now | CulinaryCreationss

Ingredients

• Protein: 2-3 lbs cleaned and skinned fruit bat meat, cut into 2-inch pieces (legally sourced and handled; see "Read This First" for substitutions)
• Marinade:
• ½ cup white vinegar (or apple cider vinegar)
• 1 tablespoon sea salt
• 10-12 whole cloves
• Aromatics:
• 1 large onion, chopped
• 4-5 cloves garlic, minced
• 1-inch piece fresh ginger, grated or finely minced
• Curry Base:
• 2 tablespoons mild curry powder (preferably a Seychellois or Madras blend)
• 5-6 fresh curry leaves (or 1 teaspoon dried, crumbled)
• 1 large tomato, chopped (or ½ cup canned crushed tomatoes)
• Body:
• 2-3 medium potatoes, peeled and cut into 1-inch cubes
• Fat & Seasoning:
• 2-3 tablespoons neutral cooking oil (like vegetable or canola)
• Salt and freshly ground black pepper to taste
• Optional: Pinch of sugar (to balance acidity)
• Optional: Water or light chicken stock