Curried rice with smoked salmon

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15 min


4 to 6 Servings

* PLUS Cooking time: 22 minutes

We stole the concept for this spicy meatless main from a popular English brunch dish.


  • 1 onion , coarsely chopped
  • 2 tsp curry powder
  • 1/2 tsp ground coriander
  • 1 cup long-grain white rice
  • 500-mL carton chicken broth
  • 125 g smoked trout or smoked salmon
  • 2 hard-cooked eggs , peeled
  • 1 to 2 tomatoes
  • 1 cup chopped cilantro


  • Lightly coat a large saucepan with oil and set over medium heat. Add onion and stir often until it starts to soften, 3 min. Stir in curry powder, ground coriander and rice until well coated, about 1 min. Add carton of chicken broth (if using canned broth, also add ¾ cup/175 mL water). Bring to a boil over high heat. Cover and reduce heat to low. Simmer until rice is tender and liquid absorbed, 18 to 20 min. Remove from heat. Let stand 5 min.
  • Meanwhile, break salmon into chunks. If using canned fish, drain, then remove and discard skin and bones, if you wish. Slice eggs and tomato into wedges. Fluff rice with a fork and stir in cilantro. Spoon onto a platter. Scatter salmon overtop. Arrange egg and tomato wedges on rice. Serve right away or refrigerate until cold. Rice will keep well, covered and refrigerated, up to 2 days, but add fish, eggs and tomato just before serving.

Nutrition (per serving)

  • Calories
  • 191,
  • Protein
  • 10 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 4 g,