“A British-Indian Aromatic Rice that’s Delicious at any Time of Day”

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
2 servings


  • 2 each 6 oz Portions Secret Island Salmon – Smoked
  • 2 each Soft Boiled Eggs
  • 1 White Onion – diced small
  • ½ bunch Scallions – ends removed, chopped small
  • ¼ bunch Parsley – chopped small
  • 1 Lime – juiced
  • 1 tbsp Curry Powder
  • 2-3 Bay Leaves
  • 2-3 Curry Leaves
  • Kosher Salt
  • EVOO
  • 8 tbsp Unsalted Butter
  • 1 cup Basmati Rice – dry

Simple Steps

  1. Follow our tips for Hot Smoking Salmon.
  2. Put 2 eggs into a small pot and fill with cold water until covered by two inches.  Bring to a rolling boil over medium-high heat and cook for approx. 6 minutes – remove from boiling water with a slotted spoon and place into a small mixing bowl filled with ice – let cool and reserve for later use.
  3. Combine rice, approx. 1/5 cups water and 1 tbsp butter into a medium sized pot.  Bring to a boil, then reduce to simmer and cook, covered, for approx. 15 minutes.  Remove cover, fluff rice with a fork and reserve for later use.
  4. In a large sauté pan, add a splash of EVOO, 3 tbsp butter, bay leaves, curry leaves and curry powder and heat over medium heat.  Next add the white onion and cook until softened and starting to brown – season with salt to taste.
  5. Add the cooked rice to the pan and stir well to mix together – then add the scallions, lime juice, parsley and remaining butter. Cook everything until fully incorporated and heated through.
  6. Carefully peel your eggs and then cut in half lengthwise – you’ll also want to gently “flake” your smoked salmon into bite sized pieces at this point.
  7. Combine the cooked rice, smoked salmon and soft boiled eggs into a shallow bowl and serve with fresh lime and another pinch of salt to taste.  Enjoy!

    Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

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