Hot-smoked salmon kedgeree

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.