Fruit Curry in Rice Ring

Preparation: 50 min., marinating: 1 hour, for 4 people for the rice ring-giving 1 l, greased Cut away the crown and stem from the pineapple.pineapple with a large kitchen knife lengthwise, cut away the stem from each slice.

Remove flesh from skin with kitchen knife held level.

Cut each slice into thirds lengthwise, then cut diagonally into 2cm thick slices, place in a wide baking dish form. Add papaya, bananas and ginger, sprinkle with juice of one lemon, mix thoroughly, marinate with lid closed at room temperature One hour.

Preheat stove to 60 degrees, plate and plate.

Season water with salt, add long-grain rice, bring to a boil. Reduce temperature, gently bubble at low temperature with lid closed for about 12 min. Loosen long grain rice with a fork, pour into prepared dish, press firmly until smooth, keep warm with lid closed.

Sauce: Heat oil in a wide frying pan, sauté shallots and curry, add chili with lid closed for approx. 5 min. Pour in coconut milk, add bouillon cubes, let bubble up. Add marinated fruits, mix thoroughly. Reduce temperature, gently simmer with lid on for about 5 minutes, season.

Serve: turn the rice ring onto the warmed plate, arrange the fruit curry in it, bring to the table on the spot.

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