300g Basmati Rice
1 large Onion, finely sliced
1 Bay Leaf
3 Cardamom Pods
Small Cinnamon Stick
1 thumb Fresh Ginger, finely grated
1 tsp Turmeric
1 Colcom Pork Fillet, sliced
1 packet Red Curry Paste
1 cup Raisins
850ml Chicken Stock
1 bag, fresh Coriander, chopped
- Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions, ginger and bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add the sliced pork fillet and curry paste until its aromatic and pork browned through.
- Stir in the rice with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a boil, then lower the heat to a minimum and cook rice for another 5 minutes. Turn off the heat and leave for 10 minutes. Remove the cinnamon stick and the cardamom pods. Stir well, mixing through half the coriander.
- To serve, scatter over the rest of the coriander and the almonds.