Smoky, spicy and ready in 20 minutes!
- 4medium eggs
- 1tbsp (15ml) olive oil
- 1onion, finely diced
- 1garlic cloves, crushed
- 1tsp mild curry powder
- 1tsp turmeric
- 2x 250g (9oz) ready to microwave basmati rice
- 300ml (½pt) hot vegetable stock
- 3tbsp coriander
- 125g (4 ½oz) frozen peas
- 300g (10oz) hot smoked salmon flaked
- Lemon wedges, to serve
Traditionally made with smoked haddock but any smoked or non smoked fish can easily be substituted.
Place the eggs in a pan and cover with cold water. Bring to the boil and simmer for 4 minutes before plunging into cold water, peeling and cutting into quarters.
Meanwhile heat the oil in a pan and saute the onion and garlic for 5 minutes. Stir through the curry powder and turmeric, then the rice.
Pour over half the stock and leave to simmer for 5 minutes. Then pour over the remaining stock, peas and flakes of salmon. Cook for a further 5 minutes before stirring through the coriander and egg quarters. Serve with lemon wedges.