Pork Curry I

Remove peel from pineapple, cut into quarters, remove stem, cut pineapple into pieces. Remove bananas from peel, mash with a fork. Drain meat. Heat oil in a saucepan on 2 or automatic heat 8 to 9, brown meat all over. Add onions, banana puree, raisins and pineapple to meat. Sprinkle curry over the meat and sauté briefly. Boil 150 g of grated coconut in a quarter l of water, pour through a sieve, add the liquid to the meat with the clear soup. Simmer everything for 1 hour on 1 or automatic heat 4 to 5. Brown remaining coconut flakes in a frying pan. Season pork curry with mango chutney, salt and freshly ground pepper. Sprinkle coconut flakes on top.

Recipe calendar of the Bochum public utility company

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