Step 1

Crumble stock cube into boiling water and mix to dissolve.

Step 2

Heat oil in a frying pan over medium heat, sauté onion pieces until they become soft and translucent.

Step 3

Add pork mince to the pan, a dash of salt and pepper to season, and cook, breaking it up as you go.

Step 4

When the mince has changed colour to light brown, add carrot and cook for a couple of minutes, then add capsicum and quickly mix.

Step 5

Reduce to low heat. Add ginger and curry powder to the pan and sauté for a minute or two, until the curry powder is all integrated with the other ingredients and there is no dry powder left.

Step 6

Add ketchup, Worcestershire sauce, and the water with beef stock to the pan. Bring the heat to medium and mix well.

Step 7

When the liquid is almost evaporated, turn the heat off.

Step 8

Put rice on a serving plate, shaping a flat mound. Pour the Dry Curry over the rice. Place a sprig of parsley on the side and serve immediately.