• 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.

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