Ingredients
Ingredients
300g basmati rice
8 eggs
400g pack sliced smoked salmon
knob of butter
450g red onions, sliced
8 garlic cloves, sliced
large knob of fresh ginger, peeled and chopped
1 tsp each fennel and cumin seeds
6 cardamom pods
4 bay leaves
1 tbsp tomato purée
1 heaped tsp curry powder
large bunch coriander, leaves reserved, stalks chopped
1l chicken stock, preferably fresh
284ml tub double cream
Direction
To make the sauce, heat the butter in a large pan, then tip in the onions, garlic, ginger, spices and bay. Fry over medium heat for 8-10 mins until the onions colour. Stir in the purée, curry powder and coriander stalks, then cook for a few mins until everything is sticky. Pour in the stock and cream, season, stir well, then bring to the boil. Gently simmer for 15 mins until reduced by half. Strain through a sieve into a container. Keep covered in the fridge for up to two days. Rinse the rice in several changes of water, then put in a pan with enough cold water to cover it by 1.5cm. Cover the pan, then place over a high heat. Bring to a fast boil, stir, return the lid, turn heat to minimum, then leave the pan for 2 mins. Turn the heat off; leave for a further 10 mins. If making ahead, cool quickly, then refrigerate. On the day, poach the eggs, then set aside. Roughly chop the salmon and coriander leaves. Reheat rice until piping hot. Heat sauce until simmering, then stir in the rice. Stir though salmon and most of the coriander. Spoon into bowls
