Peel onion and chop finely. Wash and dry turkey cutlets and cut into finger-width strips. Peel banana, cut into slices.
Cook the long grain rice in boiling hot water according to package instructions.
Heat clarified butter in a frying pan and brown the turkey strips. Add onion and saute until soft.
Add banana pieces to meat and saute briefly. Sprinkle curry on top and sauté. Season with salt and pepper.
Add crème fraîche. Season the turkey with lemon juice.
Roast the coconut in a coated frying pan without fat until light brown, mix into the drained long grain rice and arrange with the meat on two plates.
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