Curried banana and rice salad

Recipe from: 9/2/1999 12:00:00 AM
Ingredients 17
Servings 15
Time

Ingredients

  • 6
    ripe bananas
  • 4
    canned peach halves
  • 4
    pineapple rings, drained
  • 1
    green pepper, diced
  • 6
    hard-boiled eggs, shelled
  • 1
    Litres
    cooked rice (white, brown or wild rice)
  • CURRY DRESSING
  • 2
    onions, diced
  • oil
  • 500
    ml
    boiling water
  • 30
    ml
    cornflour
  • 30
    ml
    mild curry powder
  • 5
    ml
    dry mustard powder
  • 125
    ml
    white vinegar
  • 5
    ml
    salt
  • freshly ground black pepper to taste
  • 65
    ml
    honey
 

Method

 
Make the dressing first. Sauté the chopped onions in a little oil over medium heat until just tender. Add the water. Blend the remaining ingredients to form a thick paste and stir into the onion mixture. Simmer over medium heat until done and the sauce thickens, stirring continuously to prevent the sauce from burning. Remove from the heat. Slice the fruit and add to the sauce along with the diced green pepper. Cut the eggs into wedges and mix carefully into the rice with the sauce. Chill for a few hours or overnight to allow the flavours to develop. Garnish with extra diced green pepper. Serves 15.
 

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