PREPARATION: 20min ~ COOK: 15min ~ READY IN: 35min
2 knobs Ashgrove Traditional Butter
3 spring onions, finely chopped
2 garlic cloves, finely chopped
2 cm knob ginger, grated
2 bay leaves
180 g Huon Lemon Pepper Hot Smoked Salmon
1 lemon, juiced
1⁄2 bunch fresh coriander
1 tsp KEEN'S Mustard Powder
1 tsp KEEN'S Curry Powder
1 can Ardmona Crushed Tomatoes
2 cups cooked basmati rice
3 eggs, hard boiled, quartered
1⁄4 cup yoghurt
1 lime, juiced
Salt, to season
Drizzle of Hillfarm Pepperberry Oil
- Into a medium-heated pan, put butter, garlic, ginger, oil and spring onion and cook for 3 minutes. Add mustard and curry powders and cook off the spices, then add the flaked salmon and crushed tomatoes.
- Chop the coriander in half. Roughly chop the roots and stems and add to the pan. Reserve the top half. Cook for 5 minutes or until mixture is dry. Add the rice. Turn off pan, as the residual heat will be sufficient. Stir rice through mixture, and add the egg quarters to the mixture, leaving a few for garnishing.
- Into a mixing bowl add yoghurt, lime juice and salt. Stir. To serve spoon mixture onto a plate, pour the yoghurt mixture over the top of rice, top with remaining eggs and garnish with coriander leaves.