Soak the basmati rice in 5 cups of cold water for 20 min, drain and rinse the rice until the water is clear.

Place the rice in a medium pot filled with boiling water and boil for 15 min. Using a sieve, drain the rice and spread on a tray to cool.

Clean and finely slice the kidneys/steak, fry in 1 tablespoon of oil and set aside. Clean the shrimp and boil for 2 min in a cup of water, take the shrimp out of the water and let it cool, then slice in half lengthwise.

Peel and dice the spring onions, green pepper, carrot and mince the garlic into a paste. Grate the ginger to use 1 teaspoon.

In a pan, heat the remaining oil to medium heat and fry the spring onion, green pepper, carrot, ginger, thyme and curry paste for 5min, continuously stirring, then add the garlic, soy sauce, kidney/meat, seasoning, rice and mix gently.

Once the rice is steaming, add the cooled shrimp and serve immediately.