Curry on the Steamer

Ok this one took a little more time to make. Normally I would do everything in the office but I had time at home, so decided to fry the meat with the paste first to marinade and sort of make it easier to cook later in the office,

All I did later was steam the rice for 30 minutes, while steaming the curry at the last 10 minutes before pouring in boiling water to mix the gravy and then everything was done.

Turned out alright although the curry pack I used this time round turned out to be free of salt, so it was quite tasteless, but still very aromatic. =)