White basmati rice, dry
1 large, finely chopped
1 clove(s), chopped
1 teaspoons, level, lightly crushed
2 large, roughly chopped
3½ tablespoons, roughly chopped
Egg, whole, raw
1 medium, raw, boiled and peeled
1 medium, cut into wedges
- Preheat the grill to medium-high and grill the salmon for 10–15 minutes, turning occasionally, until cooked. Remove and allow to cool a little before removing the skin and roughly flaking.
- Rinse the rice well and place in a pan with plenty of water. Bring to the boil and then simmer gently until just tender. Tip into a sieve, cool under running water and drain well.
- Heat the oil in a non-stick shallow pan, add the onion and gently cook for 5 minutes, adding a splash of water if it looks like it might catch. Add the garlic, cumin seeds and curry powder and cook for 1 minute, or until fragrant.
- Stir in the rice, season well and heat through until piping hot. Add the salmon, tomatoes and coriander and combine well. Serve in warmed bowls and top with the quartered egg. Scatter the coriander leaves over and serve with the lemon wedges alongside.