CURRY RICE with „secret scrambled eggs“ and smoked salmon

#1, Chili+Ingwer

fish

main course

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

3 tbsp. TOMAMI #1
1 shallot
200 g basmati rice
50 g red lentils
1 tsp. mild curry powder
1 or 2 pinches of turmeric
Salt
1 tsp. black sesame (or white sesame)
1 grilled pickled pepper (out of a jar)
Several stalks of chives
2-3 slices of smoked salmon per person
6 eggs
20 g butter
TOMAMI ginger + chilli hot sauce

INSTRUCTIONS

To make the broth, season 600 ml of water with 2 tablespoons of TOMAMI # 1 and bring to the boil. Remove from the stove. Finely dice the shallot and fry in the oil in a saucepan with the basmati rice and the lentils until glassy. Sprinkle with curry and turmeric. Add the broth; add a small amount of salt and bring to a boil. Reduce the heat and put the lid on. Allow the rice to swell over a low heat for approx. 20 minutes. Turn the stove off,
remove the pan lid and leave the rice on the hob for a few minutes and allow the liquid to evaporate and dry off.

Roast the sesame seeds in a coated pan for 3-4 minutes. Drain the pepper and cut into strips. Slice the chives into diagonal rolls. Fold the salmon loosely Season the eggs with 1 tablespoon of TOMAMI # 1 and stir until smooth; add salt. Melt the butter in a pan, add the eggs and fry into scrambled eggs for 2-3 minutes – just push the eggs gently, do not stir – they should not become crumbly.

Divide the scrambled eggs into four portions and spread in the middle of preheated plates. Pile the rice on top. Drizzle the rice with Tomami Ginger + Chilli Hot Sauce to taste. Top with the salmon and pepper, sprinkle with sesame and chive rolls – serve immediately.

Fresher variety: Replace the smoked salmon with freshly fried salmon slices or a couple of fried prawns

Alternative seasoning suggestion: The rice can be seasoned with a pinch of ground saffron or with Spanish-Mediterranean spices instead of curry.

Preparation time: 35 minutes

A recipe by Stevan Paul.