Spread the raw ham thinly with paradeis pulp and mustard. Toss the bananas with the ham and pin with toothpicks. Roast at low temperature until the ham is crispy and the bananas are hot.
For the curried rice, saute the finely chopped onion in the fat until translucent. Add the long-grain rice, also sauté until translucent, sprinkle with curry (the mixture depends on the desired spiciness).
Douse everything with water and add the stock cube. Stir and swell (approx. 20 to 25 min).
Serve the bananas with the curry rice.
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Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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