Spice and rice.

This is a work in progress, or more accurately a recipe in evolution. The result is an aromatic, flavoursome, spicy dish with a touch of sweetness to temper the heat (if you use a lot of chili).

Boil your rice. My current favourite is good quality Basmati; the kind that develops long grains - up to a centimetre - that fork apart easily and don't stick together. I put the rice in the pot, tip the water in and set it to boil. Two cups water to one cup of rice? Start there and then modify. There are too many variables. I add a couple of teaspoons of turmeric for colour more than anything. In these unprecedented times ... That was an error. The radio is on in the background and I accidentally typed what I heard. Don't copywriters use a Thesaurus any more? 

Finely chop an onion and a quarter of a red capsicum and fry them gently with a scored clove of garlic in some peanut oil. Stir through a crushed cardomom pod, a shake of powdered ginger, clove, nutmeg and cinnamon and then add a generous tablespoon of hot curry powder and additional chili to your taste. Now add a handful of raisins and a sprinkle of water and turn the heat down. The raisins will plump up with the heat and fluid and add a sweet contrast to the salty, spicy flavours. Drain the cooked rice and fork it through the spices, adding more oil sufficient to give the grains a healthy glistening glow. Salt to taste and top rice with yogurt and fruit chutney. Serve with roti. Some of the products in supermarkets are very good - Aldi stocks a very good frozen roti under its Urban Eats housebrand.