March 30, 2015

from by Barney Desmazery
Serves 8

300gms basmati rice
8 eggs
400gms pack sliced smoked salmon

For the sauce:
knob of butter
450gms 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
284mls tub double cream
1.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.
2.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.
3.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.
4.Turn the heat off; leave for a further 10 mins. If making ahead, cool quickly, then refrigerate.
5.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.
6.Spoon into bowls


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