Keralan Seafood Curry

• 250 g/9 oz/1¼ cups basmati rice
• 2.5

COOK THE RICE in boiling water for 10–12 minutes until soft, or as directed on the packet. Drain and return to the pan. Cover the pan with a clean tea towel and then the lid. Leave to one side to allow the rice to fluff up.

MEANWHILE, PEEL THE GINGER AND GARLIC, and cut the top off the chilli, then put these ingredients into a mini food processor with the ground coriander, turmeric and