Firstly, heat a splash of vegetable oil in a medium-sized saucepan. Once the oil is hot, add large shrimp. Season with salt to taste, pepper to taste and cook on each side for 3 minutes or until done. Remove the shrimp from the saucepan and set them aside for later.

Add onions and mixed vegetables to the same saucepan, and season with salt and pepper to taste. Then cook for 4-6 minutes. Remove the vegetables from the saucepan and set them aside for later use.

Add a splash of oil to the saucepan, if necessary, then add the curry powder and turmeric to the pan and stir over medium heat for 1 minute.

Then, add the rice to the saucepan and stir. Cook for 2-3 minutes.

Next, pour chicken broth into the same saucepan. Season the stock with chicken stock cubes (Knorr), thyme, salt to taste, pepper to taste and stir. Bring the mixture to a boil, then simmer for 5 minutes.

Add 1-2 cups of water to the saucepan. Ensure that the mixture completely covers the rice. Cook for about 10-15 minutes and checking from time to time and adding more water if necessary.

Once the rice is soft, add the cooked vegetables and shrimp. Stir gently and let the mixture simmer for an additional 2-3 minutes, or until the rice is tender and cooked through. Serve as desired!