Kedgeree: British Curry Rice with Smoked Salmon and Egg

01Method

1. 1

   Warm the clarified butter in a pan and sauté the diced onion and garlic until softened.

2. 2

   Add the rice and stir to coat it evenly with the butter, then pour in half the stock. Simmer for 10 minutes, then add the peas and remaining stock. Continue cooking for another 10 minutes.

3. 3

   Stir in the curry powder, cardamom and salt to combine.

4. 4

   Transfer the curry rice to serving bowls, top with pieces of smoked salmon and halved cooked eggs. Garnish with fresh parsley and a squeeze of lemon juice.