Sri Lankan red beef curry with rice

• 300 g basmati rice
• 2 tsp extra virgin olive oil
• ½ tsp sea salt

Curry powder

• 15 g coriander seeds
• 15 g cumin seeds
• 1 tbsp fennel seeds
• 20 g long grain rice
• 5 cardamom pods
• 3 whole cloves
• 1 sprig fresh curry leaves
• ½ cinnamon quill

Red beef curry

• 3 cardamom pods
• ½ cinnamon quill
• ½ tsp ground fenugreek
• 6 whole cloves
• ½ tsp black peppercorns
• 1 brown onion (approx. 180 g), cut into halves
• 4 garlic cloves
• 20 g fresh ginger, peeled
• 1 stalk fresh lemongrass, white part only
• 2 fresh long red chillies, cut into pieces and deseeded if preferred
• 1 tsp ground turmeric
• 12 fresh curry leaves
• 6 pandan leaves, tied into knots
• 50 g olive oil
• 400 g canned chopped tomatoes
• 1000 g beef chuck steak, cut into pieces (4 cm)
• 400 g canned coconut cream
• 2 tsp sea salt
• 2 tbsp vinegar
• 500 g water