Japanese Curry Popcorn Rice with Coconut, Cashews and Curry Leaves

Making rice crisps is not difficult, and properly flavoured they taste delicious. Sweetened with icing (confectioner’s) sugar I use popcorn rice as a crunchy topping for my Genmaicha Ice Cream. Here, I use Japanese curry for flavouring instead, and stir-fry it with a mix of cashew nuts, curry leaves, coconut and hot red chillies. It is a Japanese-inspired Bombay Mix, or should I say Tokyo Mix? It goes brilliantly with a chilled beer!