Sauté the onion in the butter until soft. Add the apples and banana, sprinkle with curry powder and sauté while stirring. Extinguish with wine and boil until reduced by half.
Add grated coconut, soup, sugar and juice of one lemon, cover and simmer on low heat for 30 minutes.
Mash everything and put it through a sieve back into the frying pan. Mix well the cornstarch (mass as needed) with the cream and stir the sauce. Bring to the boil, season.
Serve with: poultry, white meat, fish.
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