This curried egg, fish and rice dish is a winner at brunch, but also all day round. It’s comforting, warming and will use up lots of your leftovers.
40 g unsalted butter
2 onions, halved and thinly sliced
2 garlic cloves, minced
1 tbsp. garam masala
240 g basmati rice, soaked in cold water for 15 minutes and rinsed
650 ml vegetable stock, hot
100 g frozen petits pois
3 tbsp. crème fraiche
300 g cold-smoked salmon, hot-smoked salmon or a mixture of the two, torn or broken into bite-sized pieces
Small handful of parsley, leaves only, finely chopped, or a combination of parsley and dill
1. Warm the butter in a large saucepan over a medium-low heat. Add the onions and a pinch of salt and sauté gently, stirring from time to time, until very soft and just starting to turn golden (around 15-20 minutes).
2. Add the garlic and garam masala and stir for a minute. Add the rice and stir for a further minute. Pour over the hot stock, stir, bring to a simmer, cover and cook for around 10 minutes until the rice is tender.
3. Scatter the petits pois over the surface for the last five minutes of the cooking time.
4. While the rice is cooking, place the eggs in a pan, cover with around three centimetres warm water, bring to the boil and cook for four minutes. Drain and cool under cold running water. Peel and set aside.
5. When the rice is tender, dot the top with the crème fraiche and fork it through the rice, until it’s fluffy and well combined.
6. Gently stir in the peas, salmon and most of the parsley. Season to taste. Quarter the eggs lengthways and scatter over the top, along with the remaining parsley.