Shredded \"Bombay\"

Name: Shredded \"Bombay\"
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, black pepper; 4 Pork cutlet (approx. 125 g each); 1 TABLESPOON Oil; 200 g Long grain rice; 1 can(s) (314 ml) Tangerines; 1 Onion; 2-3 TEASPOONS curry, 2 tablespoons flour; 3/8 l Vegetable broth; 100 g Whipped cream; 200 g frozen peas; 1 (approx. 200 g) Banana; 4-5 Tbsp roasted peanuts

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp salt, black pepper
4 Pork cutlet (approx. 125 g each)
1 TABLESPOON Oil
200 g Long grain rice
1 can(s) (314 ml) Tangerines
1 Onion
2-3 TEASPOONS curry, 2 tablespoons flour
3/8 l Vegetable broth
100 g Whipped cream
200 g frozen peas
1 (approx. 200 g) Banana
4-5 Tbsp roasted peanuts

Directions

1
Boil 400 ml of salted water. Dab the meat dry and cut into thin strips. Fry in hot oil for 2-3 minutes
2
Cover the rice and let it swell in boiling water for about 20 minutes
3
Drain the tangerines, collect the juice. Peel and chop the onion. Season meat, take out. Sauté onion in frying fat. Sprinkle with curry and flour, sauté while stirring
4
Deglaze with broth, 5 tablespoons tangerine juice and cream. Add the peas and simmer for 5 minutes. Peel and chop the banana. Heat up with tangerines and meat in the sauce
5
Fold the peanuts into the rice. Season to taste with salt, pepper and curry and serve with the peanut rice