Curried rice with smoked salmon
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- Prep Time15 min
- Total Time15 min
- Makes4 to 6 Servings
We stole the concept for this spicy meatless main from a popular English brunch dish.
Ingredients
1 onion, coarsely chopped
2 tsp curry powder
1/2 tsp ground coriander
1 cup long-grain white rice
500-mL carton chicken broth
125 g smoked trout or smoked salmon
2 hard-cooked eggs, peeled
1 to 2 tomatoes
1 cup chopped cilantro
Instructions
Lightly coat a large saucepan with oil and set over medium heat. Add onion and stir often until it starts to soften, 3 min. Stir in curry powder, ground coriander and rice until well coated, about 1 min. Add carton of chicken broth (if using canned broth, also add ¾ cup/175 mL water). Bring to a boil over high heat. Cover and reduce heat to low. Simmer until rice is tender and liquid absorbed, 18 to 20 min. Remove from heat. Let stand 5 min.
Meanwhile, break salmon into chunks. If using canned fish, drain, then remove and discard skin and bones, if you wish. Slice eggs and tomato into wedges. Fluff rice with a fork and stir in cilantro. Spoon onto a platter. Scatter salmon overtop. Arrange egg and tomato wedges on rice. Serve right away or refrigerate until cold. Rice will keep well, covered and refrigerated, up to 2 days, but add fish, eggs and tomato just before serving.
Nutrition (per serving)
Calories 191, Protein 10g, Carbohydrates 28g, Fat 4g.
