Rinse basmati rice and place in a saucepan. Add one and a half cups of water, season lightly with salt and bring to a boil. Remove the skin from one clove of garlic, remove the sprouts, cut it in half and add it with the peeled slices of ginger. Stir again, then simmer with the lid on for about 15 minutes at low temperature. Remove the saucepan from the stove and whisk for three to five minutes. Take off the lid.
Roast the cardamom, turmeric, cumin and mace in a little sesame oil. Then add the sliced onion, sliced garlic cloves and peeled ginger cut into sticks and saute everything together for two min. Peel the carrot and parsley root, cut them into not too fine sticks and add them. Cut the celery a little coarser, as it cooks faster. Add it as well. Stir everything together in the saucepan so that the vegetables are perfumed by the spices. Pour the whole thing with a fine vegetable soup. Then put the lid on and simmer at a low temperature. When the carrots are cooked, the curry is ready. Finish with a little whipped cream. Season again with salt and new spice d#Espelette.
Tip: Poulardenfilets fit to it just as well.
Tip: Stock up on a range of high-quality spices – it pays off!
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