First you have to caramelize sugar with curry. To do this, take 50 g of sugar and a pinch of curry powder and melt it in a small saucepan. It is important that you really have to keep an eye on the pot the whole time, otherwise it will burn instead of the desired effect. If you have more or less curry, you have to adjust the amount of sugar. But be careful: too much and you will only taste curry.
Take the quark and sour cream and mix them together with the rest of the sugar. Then puree the annana pieces together with about 1/3 of the juice from the can.
As soon as it is a nice porridge, add it to your quark-sour cream mixture, and then add the caramelized sugar. Now stir the whole thing - I recommend doing this with a whisk. It should now be a nice pulp. Now try and add curry or sugar according to your wishes. You are also welcome to add a little juice to the sour cream and quark mixture, but it could then happen that it becomes too runny.
You can now chill it or eat it directly as you like.
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