Clean the pork tenderloin, wash it and cut it into slices. Clean and wash the peppers and cut into pieces. Peel the onions, quarter them, cut into pieces and separate them into slices. Alternately thread the pepper pieces with the onion slices with the pork fillet slices onto the shashlik sticks (6 pieces). Heat peanut oil (5 tbsp) in a pan, slowly fry the pork fillet skewers on all sides until golden-brown and keep warm in the oven at 50 ° C until serving. A marinade / sauce made from plum sauce (4 tbsp), tomato ketchup (2 tbsp), sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet paprika (½ teaspoon) and mild curry powder (½ teaspoon ). To serve, heat the marinade / sauce and drizzle over the pork fillet skewers.

Bring basmati rice (75 g) in salted water (275 ml water / ¼ teaspoon salt) and ground turmeric (½ teaspoon) to the boil, stir, cook on the lowest level for approx. 20 minutes and allow to cool. Clean and wash the peppers and cut into small cubes. Soak the sultanas in water for 10 minutes and drain. Heat the pan off the pork fillet skewers, add the diced paprika, peas and sultanas and fry / stir-fry everything for a few minutes. Season with mild curry powder (½ teaspoon) and coarse sea salt from the mill (2 big pinches). Add the cooked rice and stir-fry with it. Beat the egg, whisk, spread over the pan and let set while stirring.

Sprinkle the pork fillet skewers on plates with the warmed marinade and serve with the paprika, peas and raisin rice, each garnished with a radish.