Name: Curried banana and rice salad
Yield: 15 servings
Cuisine: Accompaniment
Ingredients: 6.00 bananas ripe; 4.00 peaches tinned halves; 4.00 pineapple tinned rings, drained; 1.00 green pepper diced; 6.00 eggs hard-boiled, shelled; 1.00 Litres rice cooked; 2.00 onions diced; oil; 500.00 ml water boiled; 30.00 ml cornflour; 30.00 ml curry powder mild; 5.00 ml mustard powder; 125.00 ml vinegar white; 5.00 ml salt; freshly ground black pepper to taste; 65.00 ml honey

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Ingredients (16)

6.00	bananas — ripe
4.00	peaches — tinned halves
4.00	pineapple — tinned rings, drained
1.00	green pepper — diced
6.00	eggs — hard-boiled, shelled
1.00 Litres	rice — cooked

CURRY DRESSING

2.00	onions — diced
	oil
500.00 ml	water — boiled
30.00 ml	cornflour
30.00 ml	curry powder — mild
5.00 ml	mustard — powder
125.00 ml	vinegar — white
5.00 ml	salt
	freshly ground black pepper — to taste
65.00 ml	honey

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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.