This classic Anglo-Indian dish is a comforting mix of spiced rice, perfectly cooked eggs and smoked fish. Here we’ve used salmon to give it a Kiwi feel. Plenty of fresh herbs keep this vibrant and fresh. Traditionally a brunch dish, it’s equally suited to lunch and supper.
Prep time: 0:40 hours / Serves 4-6
Ingredients
50g butter
1 brown onion, finely diced
3 garlic cloves, finely diced
1 large red chilli, deseeded and finely diced
1 teaspoon finely grated ginger root
2 teaspoons curry powder
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 ½ cups basmati rice
750ml chicken stock
1 bay leaf
4 Otaika Valley Free Range Eggs
200g fillet hot smoked salmon
Handful fresh dill, roughly chopped
2 tablespoons finely chopped dill
Additional fresh herbs for garnishing
Cracked black pepper and flaky sea salt to season.
Directions
Heat the butter in a large saucepan over a medium heat. Add the onion and cook for 10 minutes until tender and translucent.
Add the garlic, chilli and ginger. Cook for a further few minutes. Add the spices and give these a minute in the pan to become fragrant.
Add the rice and stir well to coat in the butter and spices.
Pour in the chicken stock and add the bay leaf. Bring to a boil, before reducing the heat to low and cooking with a lid slightly ajar for around 12 minutes or until all the liquid has been absorbed.
Place the lid on tightly, remove from the heat and leave to stand for 5 minutes. Fluff with a fork.
Bring a pot of water to a boil. Add the eggs and cook for 7 minutes. Run under cold water and peel.
Remove any skin from the smoked salmon and break into bite-sized pieces.
Carefully toss the smoked salmon and most of the herbs through the rice.
Quarter the eggs, nestle them into the rice and scatter the remaining herbs on top.
Finish with some flaky sea salt and a good grind of cracked black pepper.
Recipe by Kelly Gibney @kellygibney_wholehearted