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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This indian dish was brought to England roundabout the time of the Raj. Traditionally, it's served for breakfast, but it's a good dish to serve for brunch or even lunch Ingredients:
16 oz smoked salmon (tinned is ok) |
2 tbsp olive oil |
4 green onions, chopped |
1 tsp curry paste (or used curry powder, mixed with melted butter 1:1) |
2 cups cooked basmati or long-grain white rice |
salt and pepper |
2 oz butter |
4 hard-boiled eggs |
2 tbsp chopped fresh parsley, to garnish |
Directions:
1. Heat olive oil in saucepan or medium frypan, add the green onions and soften for about 4 min
2. Stir in the curry paste and add the rice
3. add the salmon with the butter. Stir gently over low heat till the butter has melted.
4. Chop 2 of the hard-boiled eggs and add to the frypan
5. Turn out onto a dish. Slice the remaining eggs and use for garnish
6. Scatter parsley and serve immediately
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