Schnitzel curry with mango

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 7-10 Tbsp Salt
  • 1 collar Spring onions
  • 600 g Pork escalope
  • 250 g Basmati rice
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Pepper
  • 2-3 TEASPOONS Curry
  • 2 coated tbsp. flour
  • 200 g Whipped cream
  • 1 ripe mango

Directions

  1. 1

    Well 1⁄2 l Boil up salted water. Clean and wash spring onions and cut them diagonally into thin rings. Dab meat dry and cut into strips. Cook rice in boiling salted water according to package instructions.

  2. 2

    Heat the oil in a coated pan. Brown the meat in it for 3-5 minutes. Season with salt and pepper and remove. Sauté spring onions in hot frying fat. Sprinkle with curry and flour, briefly sauté lightly.

  3. 3

    Good 1⁄4 l Stir in water and cream, bring to the boil. Let sauce simmer for about 5 minutes. In the meantime peel the mango. Cut the flesh from the stone and dice. Heat mango and flesh in the sauce. Season everything with salt and pepper.

  4. 4

    Serve with rice.

Nutrition Facts

KCAL
660 kcal
CARBS
66 g
FATS
24 g
PROTEINS
41 g