SALMON KORMA RICE
SERVES 4 / PREP: 5 MINS PLUS RESTING / COOKING: 20 MINS
500g salmon fillets
1 lemon, sliced
15ml (1T) olive oil
1 onion, finely chopped
30ml (2T) korma curry paste
500ml (2c) long-grain rice
1L (4c x 250ml) chicken stock
250ml (1c) frozen peas, blanched
80ml (⅓c) roughly chopped parsley, plus extra to serve
3 hard-boiled eggs, chopped or sliced lemon wedges (optional)
1 Place the salmon in a large, deep frying pan. Cover with cold water, add the lemon and bring to a boil on medium heat. Simmer for 5 minutes until just cooked, then set aside for 5 minutes. Transfer to a plate and flake the fish.
In a large, deep frying pan, heat the oil on medium heat. Sauté the onion for 3-4 minutes until tender. Stir in the curry paste and cook for 2 minutes,
