Indian rice salad

Ingredients for 1 servings:

• 1 cup rice
• 1 ½ cup(s) water
• ½ tsp salt
• 1 shallot(s), finely diced
• 2 tbsp flour
• 2 tbsp curry powder (Madras, medium)
• 250 g turkey schnitzel
• 200 g pea pods (snow peas)
• 1 mango(s), not too ripe (alternatively 6 peach halves, from the can)
• 1 handful of cashew nuts, kernels, unsalted
• 1 apple
• 1 cup of cream
• oil
• curry powder
• Garlic
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the shallots with a little oil and the rice until translucent. Add water and salt, and bring to a boil with the lid on. Turn off the stovetop or simmer on low heat with the lid on. Place in a sieve and rinse with cold water. Cut the turkey cutlet into fine strips. Mix the flour and curry powder and toss the meat in it. Trim the ends of the snow peas and also cut into strips. Peel the mango and cut into thin wedges. Core the apple and also cut into wedges. Fry the meat in a wok in a little oil until crispy. Gradually add the following ingredients, stirring constantly: snow peas and garlic (3 minutes), apple (2 minutes), mango (1 minute). Pour in the cream and season with curry powder and salt. While still warm, mix with the rice. Let cool. Roast the cashews without oil. Sprinkle over the salad just before serving. Can also be eaten warm as a stir-fry dish. Then serve the rice separately.