Cook the rice according to the package directions (include the salt). Meanwhile, heat the oil in a skillet over medium-high heat until it is quite hot. I usually chop the curry leaves coarsely, but it's up to you. Toss in the curry leaves, and sauté until they crisp and pop – this will only take a few minutes. Turn down the heat a bit, add the garlic and cook about a minute more. Add the ginger, cook for about 30 seconds, and then promptly remove from heat. This will ensure the ginger doesn't lose its flavour. Add these spices, plus the tumeric, to the rice. Garnish with fresh curry leaves.