Recipe: Curried rice with Spinach Pilaf

1 cup long grain rice - basmati - washed and drained

2 cups water

4 tbsp olive oil

1 small red onion - chopped fine

1 tsp grated fresh ginger

2 tbsp Malaysian Curry powder

1 bag Spinach cleaned

2 tbsp Clarified butter/Ghee

1 tsp fennel seeds

1/4 cup slivered almonds

Pinch of salt

Dash of pepper

1. Heat the clarified butter in the pan and ad the ginger, onions and add 1 1/2 tbsp of the Malaysian curry powder.

2. Cook until the ingredients are slightly caramelized.

3. Add salt and pepper.

4. Toss in rice and stir well. Add water in when the rice looks slighly translucent.

5. Cover and cook rice until well done.

7. When the rice is done, use a fork to loosen the rice.

8. In a saucepan heat the olive oil, and add fennel seeds, silvered almonds and the 1/2 tbsp Malaysian curry powder.

9. Toss in the spinach and rice and turn the stove off.

10. Stir well and serve.