Fry the onions, bay and whole spices in
the butter for 10 mins. Sprinkle in the
turmeric, then add the curry paste and
cook until aromatic. Add the rice and the
raisins, stir and cook for a good few mins,
then add the stock and bring to the boil.
Cover with a tight-fitting lid and when
really boiling lower the heat and cook for
10 mins. Turn the heat off but don’t lift
the lid and leave to sit for 20 mins.
Stir in half the almonds and coriander,
with the rest of the coriander and the
almonds thrown over the top.