A CHEF wants to serve up a curry for Wimbledon — made out of strawberries.
Yogesh Datta said customers who have sampled his fruity Indian dish think it’s ace.
Strawberries are famously smothered in cream for sweltering tennis fans during Wimbledon fortnight.
But experts say putting them in a hot curry instead would not be deemed odd in India, where fruit is often the basis for a spicy dinner.
Food writer Sejal Sukhadwala said: “If a strawberry curry sounds unusual, it’s not.
It’s a British take on a long tradition of fresh fruit curries that are rarely served in Indian restaurants abroad, and barely known outside family homes.”
She went on: “Across different Indian regions you’ll find ones made of pineapples, mangoes, guavas, watermelons, jackfruits, grapes, apples, and even orange peels.
"Banana curries are also a great excuse for using up overripe fruit.”
Swiss-trained chef Yogesh came up with the “Strawberry Curry” after he moved to London.
The strawberries are halved and added late to the rest of the dish — just after the cream, naturally.
Yogesh put it on his summer menu when he was in charge at The Painted Heron restaurant in Chelsea, West London.
The chef, who has more than 35 years of experience across India, Dubai and London, claims it was a smash-hit with diners.
The restaurant has since closed but Yogesh hopes his recipe could return ahead of next month’s tournament.
He said: “It’s not a gimmick.
"It became an instant hit with customers and a regular feature on the main menu during the summer.
"I do hope to make this dish again in the future.”
