Heat 20g ghee in a frying pan, add 3
sliced red Asian shallots and cook for 5 minutes. Add 6 curry leaves and
cook for a further 4 minutes, or until the shallots are golden. Add 1
tsp ground turmeric and 1 tsp salt, and cook for 1 minute. Fork the
spice mixture through 6 cups (1.1 kg) cooked, warm rice.