Peel and finely dice the onions. Heat 0.5 tablespoons of oil and sauté the onions. Add the curry and curry salt and roast briefly. Deglaze with the stock and cream. Add the coconut flakes and simmer covered for about 10 minutes.

Clean the spring onions and cut into rings. Drain the canned pineapple. Chop peanuts if not done. Fry the schnitzel in the remaining oil for 3-5 minutes on each side, depending on the thickness.

Add the pineapple and nuts to the sauce, briefly bring to the boil again. Meanwhile toast the bread. Halve the toast at an angle. Place three halves each on a plate, place the meat on top and pour the curry cream over them. Sprinkle with onion rings and desiccated coconut. Finally, pour the raisins over it.