Mix together in a bowl the leeks, curry powder, eggs and flour. Using a large pan heat sufficient oil to fry bahijas in about 5cm of oil. Heat the oil until it sizzles when a pinch of flour is added to the pan.
Take spoonfuls of the mixture and carefully place the spoonful of mixture into the hot oil. Fry a few at a time for about 3 minutes turning, until crisp and golden. Place on kitchen paper to drain well and remove any excess oil.
To make the chutney: Heat oil in a small pan, add the onion and ginger and lightly cook. Add all remaining ingredients and simmer with the lid on for about 10 minutes until apple is cooked and fluffy. Stir and place in a small bowl for serving.
Serve bahijas with fruity chutney.
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