Peel and halve the bananas.
Brush the ham with the mustard, place half a banana on each slice of ham and roll it up. Fix with tooth sticks.
Heat the butter in a pan and fry the banana rolls very slowly and at a low temperature. The bananas must be done, but not yet mushy.
In the meantime, cook the rice.
Remove the rolls and keep them warm.
Now add the curry to the clarified butter - according to imhbach, the purest taste explosion - then add the sugar and vegetable stock and finally the cream, possibly season with a little pepper and salt.
Now arrange the bananas on a preheated plate, cover with sauce and garnish with a mint leaf. Don't forget the rice. ;-O
* Links to stock: Medium hot herb mustard and spice mixes: granulated vegetable broth