Melt butter in a large skillet; stir in curry powder. Cut bananas in 1/2-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. Stir in rice, coconut, and salt. Heat thoroughly. Add bananas and toss lightly.
Makes 6 servings.
Serve with poultry, pork, ham.
Microwave Method:
Melt butter in a shallow, 2-quart microwave proof dish on HIGH (maximum power) 1 to 1-1/2 minutes. Stir in curry powder. Cut bananas in 1/2-inch rounds. Stir into curry butter, coating well. Cook on HIGH 1 minute. Remove bananas from dish and keep warm. Add onion and almonds to dish; cook on HIGH 1 to 2 minutes or until onion is tender. Stir in rice, coconut, and salt. Cook, uncovered, on HIGH 3 to 4 minutes, or until heated thoroughly. Add bananas and toss lightly.
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Jambalaya, Rice Dressing, Rice Dishes
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Cajun Country -- New Iberia, Louisiana