1 c. rice (white, brown, yellow)
2 c. water
3 cubes or a dollop of chicken bouillon

Make rice in normal fashion but with bouillon or chicken stock. Heat until fairly dry--set aside.

BASIC CURRY:

2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1/2 tsp. ground ginger (fresh is better)
1/2 tsp. ground mustard
1/2 tsp. (more or less depending upon your palate) ground chilies
1/2 tsp. feunegrek (helps but not necessary)
Vinegar--enough to make paste of above
A dab of allspice
Enough of your choice of cooking oil to fry onions.
Fry curry paste while stirring (2 or 3 min.)
1 lg. onion
Garlic-as much as you can stand
Salt-to taste, scallions-to put in at the end, peanuts-1 gill near the end
2 eggs
Coconut cream to taste
Sausage--sliced paper thin
Buttermilk and/or yogurt - some
Bananas--ripe--2 med. (add at end)
Chicken and/or eggplant and/or zucchini

After you fried the basic curry paste, throw in the onions and some additional oil and fry 2 or 3 minutes. Then throw in and fry the meat until almost cooked (but not the shrimp). Then the vegetables (if any, but not bananas yet) and the eggs, and the coconut cream and buttermilk/yogurt. Cook until vegetables are almost done. Add rice, sausage, bananas, peanuts. After it's all combined and hot, while the rice is absorbing the sauce--add the scallions--saving some for the top--along with some fresh peanuts and sausage slices.