Bring water with bouillon cubes to a boil.
Stir in rice, curry powder and turmeric.
Cover with lid and cook over low heat until done (about 20 mins).
Put the contents into a bowl and refrigerate until chilled. (allow two or three hours)
Mix sour cream/yogurt with FIERY COCONUT CHILLI SAUCE
(add more or less sauce to suit your heat requirements, I would tend to double this amount).
Stir into the rice along with all the remaining ingredients.
Include chicken or shrimp to suit.
Nice on a bed of lettuce leaves with avocado or rockmelon (canteloupe) slices on the side.
A spoonful of FIERY COCONUT CHILLI SAUCE on top is also nice.
Serves 4 as a main dish or about 8 as a side dish.