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 | 2 tablespoons butter or margarine |
| 2 to 3 teaspoons curry powder |
| 3 medium bananas |
| 1/4 cup minced onion |
| 1/4 cup sliced almonds |
| 3 cups cooked rice, cooled |
| 1/4 cup flaked coconut |
| 1/2 teaspoon salt |
Melt butter in large skillet; stir in curry powder.
Cut bananas in ½-inch rounds and saute in curry butter until golden brown.
Remove bananas from pan and keep warm.
Add onion and almonds to pan and cook until onion is tender. (Add more butter if needed.)
Stir in rice, coconut and salt.
Heat thoroughly.
Add bananas and toss lightly.
Makes 6 servings.
Serve with poultry, pork, or ham.
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