Gently curried rice with salmon, prawns and coriander makes a fantastic brunch dish or a long, indulgent breakfast. For a tangy twist, serve with mango chutney to set off the flavours.
3 medium eggs
400g Lochmuir salmon fillets
3 tbsp vegetable oil
1 onion, chopped
2-3 tsp korma paste
300g easy-cook long-grain rice
200g North Atlantic cooked, peeled prawns
25g butter, softened
2-3 tbsp lemon juice
2 tbsp chopped coriander, plus a few leaves for decoration
Ready in: 15 mins
Boil the eggs for 8 minutes, rinse under cold running water and leave to cool. Shell and quarter them, then set aside 6 quarters. Chop the remainder.
Meanwhile, place the salmon in a pan, skin side up, and just cover with cold water. Bring slowly to the boil, then remove from the heat and cover with a lid. Leave for 4-5 minutes, depending on the thickness of the fish, until just cooked through, then remove from the pan. Reserve 600ml of the cooking water.
Heat the oil and cook the onion over a moderate heat for 6-7 minutes until golden at the edges. Add the korma paste, rice and reserved water. Bring to a gentle simmer, then cover and cook for 15-20 minutes or until all the liquid has been absorbed and the rice is tender.
Flake the fish. Fork it through the rice with the prawns and chopped eggs. Cover the pan and leave for 5 minutes on a very low heat. Stir through the butter, lemon juice and coriander, and season. Decorate with the quartered eggs and some coriander leaves.