This is a rice dish, lightly flavoured with curry powder and smoked fish, liked by the English in India for breakfast! Apparently they couldn‘t find kippers..
1 medium onion, chopped finely
½ tsp mild curry powder (we are not after heaps of flavour here, less is more)
2 Tbps vegie oil (Grape Seed is the Best!)
1 tbps butter
About 1 litre of vegie stock
2 handfuls of long grain rice
100g of smoked salmon, sliced finely
½ cup green peas
2 soft boiled eggs
Pinch white pepper
2 or 3 curry leaves as a garnish (don’t worry if u don’t have them, u can use coriander)
Okay, here it is, make it like a rissotto
Gently fry onion in the oil and butter for 5 minutes, add a pinch of salt
Fry until clear
Add rice, cook a couple of minutes
Add stock, 1 ladle at a time stirring continuosly
When stock is reduced, add another ladle until all stock is gone(it takes about 20 minutes).
Add peas, salmon and curry leaves and leave to rest.
Serve on a platter with the soft boiled eggs halved, and toasted pita bread (it’s a breakfast dish, so have something crunchy)