Ingredients
4
medium
eggs
1
tbsp
(15ml)
olive
oil
1
onion,
finely
diced
1
garlic
cloves,
crushed
1
tsp
mild
curry
powder
1
tsp
turmeric
2x 250g
(9oz) re
ady
to
microwave
basmati
rice
300ml
(½pt) hot
vegetable
stock
3
tbsp
coriander
125g (4 ½oz)
frozen
peas
300g
(10oz)
hot
smoked
salmon
flaked
Lemon
wedges,
to
serve
Method
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.
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