Banana Zucchini Curry

Cook long grain rice until al dente, about 20 minutes.

In a small baking bowl, stir crème fraîche with water, curry powder, juice of one lemon, sugar, salt and pepper.

Clean spring onions and cut diagonally into slices. Cut banana into slices as well, quarter zucchino lengthwise, then cut into narrow slices.

Fry the spring onions in the fat, add the slices of zucchini, add the banana pieces and fry everything together until golden brown. Season with salt and pepper. Pour curry sauce over it and make about one min.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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