I like to serve rice at room temperature with a curry, so once the curry is cooking, get the rice on.
Fry onion in oil until golden. Add bayleaf and rice and fry, stirring well, for 1 minute. Add water, stir well, cover and bring to the boil. Cook on high heat for 1 minute, then turn to a low simmer for 10 minutes. Without removing the lid, turn heat off and leave until curry is ready. To finish, stir in spring onions, basil and half the coriander. To serve, spoon rice into a bowl, ladle curry on top and sprinkle with remaining coriander.
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