Ingredients

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 5 tbsp olive oil
• 2 onions
• sliced
• 1 tsp salt
• ½ tsp paprika
• ½ tsp garam masala
• 500g/1lb 2oz freshly cooked white rice
• 500g/1lb 2oz hot-smoked salmon
• broken into bite-sized pieces
• 225g/8 oz frozen peas
• defrosted under a cold tap
• 50ml/2fl oz double cream
• 2 tbsp finely chopped fresh coriander
• 2 tbsp finely snipped fresh chives
• 4 free-range eggs
• hard-boiled
• peeled and quartered
• 1 lemon
• cut into wedges

Directions

• Put a large
• deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar.
• In the same pan
• warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes
• or until soft and translucent. Add the ground spices
• including the paprika and garam masala
• reduce the heat to low and cook for 5 minutes.
• Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through.
• Take off the heat and stir in the cream
• coriander and chives. Top with the eggs. Serve with a wedge of lemon.