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Rach makes a quick-cooking Indian-style curry with ginger and leeks, which can be made using a chef's choice of beef or chicken.
For another one of Rach's Indian-style meals, try her Indian-Style Marinated Steak.
For the pickled shallots, combine shallots, sugar, salt, vinegar and pepper in small bowl and let stand 30 minutes.
For the spice blend, combine ground spices together. If you want to use whole seeds, toast and grind seeds before combining.
For the curry, season meat with salt and pepper and half of the spice blend.
Heat a large nonstick or cast-iron skillet over medium-high to high heat with half of the oil, add and brown beef or chicken in 2 batches and remove to platter. Reduce heat a bit, add more oil and leeks, sliced garlic, fresh turmeric (if using), sliced or chopped ginger, bay leaf, curry leaves, the remaining spice blend, salt and tomatoes. Cook 5 minutes, add beef or chicken back and adjust salt. Remove bay leaf.
Cook rice to package directions with crushed garlic and ginger slice in salted water. Remove garlic and ginger after rice is cooked.
Serve beef or chicken alongside rice, top with pickled onions, and pass wedges of lime.