- 2 cups cooked long grain rice
- Caramelise the onions – Lois’ recipe calls for crispy fried onions (see note)
- 4 soft boiled eggs
- 1 medium onion, finely diced onion
- little olive or veggies oil
- 2 cloves garlic, crushed or fine grated
- Thumb sized piece fresh ginger, fine grated
- 2 tablespoons of butter
- 2 teaspoons of curry powder
- ¼ cup of cream
- juice of a lemon
- about 400g of flaked smoked fish (hot-smoked salmon but any smoked fish is good).
- Sprinkle of chopped fresh parsley
- Note – to make caramelised onions – Heat a couple of tablespoons of oil and cooked the onions over a moderate heat for about 40 minutes, stirring often, until caramelised. Add a teaspoon of brown sugar towards the end if it needs it.
- In a wok style high side pan soften the onion in oil. Once onions are soft add the crushed garlic and fresh ginger – cook until garlic starts to brown.
- Melt in the butter and add the curry powder and cook for another two minutes.
- Add the cooked rice and stir to combine. Add ¼ cup of cream, the juice of a lemon and flaked smoked fish
- Sprinkle in chopped fresh parsley – Gently stir to combine.
- Peel the soft-boiled eggs and carefully slice in half.
- Serve the rice in shallow bowls, topped with onions and an egg with a lemon wedge for squeezing
- 4 people
From Nikai Café, Wellington – based on Lois Daish’s recipe.