- 2 tablespoons ghee
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 bay leaves
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 tablespoon mustard seeds
- 1 leek, finely chopped (white only)
- 2 large tomatoes, finely chopped
- 4 cups cooked basmati rice *
- 2 tablespoons curry powder
- juice of 1 lemon
- 1 1/2 teaspoons sea salt flakes (or to taste)
- 200g cooked/smoked salmon fillets
- 2 boiled eggs, sliced in half
- lemon wedges, fresh coriander and dill – to serve
- Heat ghee in a large sauté pan or frying pan on medium. Add garlic, ginger, bay leaves, cumin seeds, fennel seeds and mustard seeds. Sauté for a few seconds until seeds start crackling and get fragrant.
- Add leek and sauté for a minute or two until leek starts softening and caramelising.
- Add tomatoes and cook for another minute or two until tomatoes are glazed and softened.
- Add cooked basmati rice, curry powder, lemon juice and salt. Mix well. (I use a potato masher to break down the rice and mix all the spices evenly. It is much easier than using a large spoon.)
- Flake cooked salmon fillets and add them to the pan. Mix well. Reduce heat, add 2 tablespoons of water if too dry, cover and cook for 2-3 minutes until warmed through.
- Garnish with boiled eggs, lemon wedges, fresh coriander and dill. Serve hot with a raita on the side.
Make It Vegan – Use olive oil instead of ghee. Skip the boiled eggs. Substitute salmon with smoked tofu or roasted sweet potato cubes.
Vegetarian Alternatives To Smoked Salmon – Smoked Tofu, Pan Fried Halloumi, Pan Fried Paneer Cubes, Oven Roasted Sweet Potato.
* Cooking Basmati Rice – Always wash in cold water, rinse and drain the rice. Do this 3-4 times until the rinsing water gets clear. This helps reduce the starch covering the rice, resulting in fluffier individual grain after cooking. I use a rice cooker to cook my rice using the rice/water ratio 1 : 1.5. Turn off the warmer after cooking to allow the rice to cool down. Always use cold rice for a stir-fry like this one.