Curry Rice with Salmon

Ingredients:

• 2 cups of basmati rice
• 1 can wild Alaskan salmon drained and flaked (remove bones if desired)
• 2 TBsp olive oil
• 2 TBsp butter
• 2-4 garlic cloves crushed
• 1 teasp curry powder
• 4 cups of water
• 2 chicken stock cubes
• 1/2 bunch dill finely chopped
• 6 eggs

Instructions:

1. Heat oil in medium size saucepan for a few minutes and add butter.
2. Melt the butter and add crushed garlic cloves and cook for a few minutes, then add curry powder.
3. Stir around the garlic and curry powder until it smells aromatic.
4. Add the rice and stir continuously until all the rice is coated.
5. Pour in the water and stock cubes and give it a good stir.
6. Bring to the boil and reduce to a simmer with the lid off.
7. Continue to cook until water is absorbed and small holes appear in the rice.
8. While you are waiting for the rice, cook the eggs.
9. In a small saucepan bring some water to the boil.
10. Once boiling add eggs and cook for exactly 7 minutes.
11. Remove eggs from the water and rinse under cool running water.
12. When rice is ready turn of the heat and place lid on and leave on stove top for 15 minutes.
13. While you are waiting, peel your eggs and place in a bowl.
14. Once the rice is ready, stir through salmon and dill and season with pepper and salt.
15. Serve rice with one of the boiled eggs cut in half on top of rice in each bowl.