Instructions: Sauce:
Peel and dice onion, banana.

Peel, core and dice apple.

Dice tomatoes.

Put butter and oil in a large pan. Saute the onions for 2-3 minutes until soft, then add the apples, banana, chutney and garlic and cook, stirring, until most of the moisture evaporates.

Sprinkle with the flour, curry, cumin and turmeric. Mix well. Add tomatoes, raisins and chicken stock, bring to the boil, stirring.

Simmer for 5-10 minutes until sauce thickens. Stir in the cream and correct seasoning. Strain through a sieve into a clean pan.

Lightly season and flour the veal.

Pee and dice pineapple.

Heat oil and butter in a pan and when hot, add the veal and cook until lightly browned on each side.

Add curry sauce and pineapple to the pan, bring to the boil and serve sprinkled with chopped coriander.

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