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Curry – banana – rice salad

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Ingredients for 4 servings:

  • 1 cup rice (Patna rice)
  • 150 g peas (frozen)
  • 2 bananas
  • 100 g ham, cooked
  • 125 g celeriac
  • 100 g mayonnaise
  • 2 tsp mustard
  • 2 tbsp milk
  • 1 tbsp lemon juice
  • 2 tsp curry powder
  • 2 tbsp curd
  • 1 tbsp oil
  • salt and pepper
  • Sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Fry the rice in 1 tablespoon of hot oil, then add 2 teaspoons of curry powder. Pour in 2 cups of water, season with salt, and reduce the heat to low. Cover the pot and let the rice swell for 25 minutes. Peel and slice the bananas. Thaw the peas under hot running water. Finely chop the cooked ham. Peel and grate the celeriac. Mix the quark, mayonnaise, mustard, and milk together until smooth. Season with salt, sugar, lemon juice, and pepper, and adjust the seasoning to taste. Then, once the rice has cooled slightly, mix it with the chopped ingredients and finally fold in the salad dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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