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Ingredients
Method
- 300g basmati rice
- 400g pack of smoked salmon
- 4 eggs
- 450g red onions, sliced
- A big knob of butter
- 6 garlic cloves, sliced
- Thumb sized piece of ginger, peeled and finely chopped
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 4 bay leaves
- 6 cardamom pods
- 1 tsp curry powder
- 1 tbsp tomato puree.
- Large bunch of coriander, chopped
- 1 litre chicken stock
- Small tub of double cream
- First of all, prepare your sauce. In a saucepan, heat your butter, and chuck in the onion, garlic, ginger and bay leaves, as well as all of the spices apart from the curry powder. Fry for around 8 - 10 minutes until the onions have turned golden.
- Next in the pan goes the tomato puree and curry powder, which needs to be cooked through until sticky. Pour in the stock and the cream, bring to a boil and then simmer for 15 minutes or until reduced by about half. Season well, stir thoroughly, then strain through a sieve and put to one side.
- Cook the rice according to the instructions on the pack, and boil the eggs in the same water until hard boiled (you’ll want to put these to one side to cool, too, or else you’ll burn your fingers trying to peel them). Drain the rice very well, and leave to cool before fluffing with a fork.
- Roughly chop the salmon and hard boiled eggs, and stir into the rice along with the coriander leaves. Reheat the sauce until simmering, and stir into the rice and salmon mix. Serve hot, with fresh salad leaves or your favourite green vegetables.
45 mins
6 servings
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