This is a delicious classic – eggs and smoked fish on a bed of mildly spiced rice. A great weekend brunch dish or a delicious change for midweek dinner.
- 8 eggs
- 350 grams long grain rice
- 700 mL hot water
- 2 medium size onions. chopped
- 2 cloves of garlic, crushed or finely sliced
- 2 teaspoon(s) curry powder (alter quantity and heat of curry powder to suit your taste)
- 350 grams Smoked fish – we used hot smoked salmon
- 1 handful(s) fresh coriander or parsley, finely chopped
- 1 cup(s) natural yoghurt
- 2 tablespoon(s) oil for frying
- salt & pepper to taste
- Put the eggs in a saucepan, cover the eggs with cold water, put a lid on the pan and bring to the boil.
- Turn the heat off and leave the pan on the hot element for 10 minutes.
- Drain the hot water away and run cold water into the pan to cool the eggs.
- Change the water often to further chill the eggs.
- Once eggs are cooled peel them and cut lengthways into quarters
- While the eggs are cooking fry the onion until cooked in a large sauté pan or similar.
- Once the onions are cooked add the garlic and curry powder and fry gently for 3 minutes.
- Add the rice and stir to coat the rice in the onion, garlic and curry powder mixture.
- Once the rice is well coated add the hot water (using hot water speeds up cooking time cold water will work), stir to mix all of the ingredients and bring to the boil with a lid on the pan.
- When the water starts to boil turn the heat down and simmer for 10 minutes.
- Remove from heat and leave covered for a further 10 minutes – don’t lift the lid!
- Once the rice is cooked flake the smoked fish into it, use a fork to combine.
- Top with eggs, yoghurt and chopped herbs.
- Serving Size: 4