Difficulty: Medium - experience needed
vegetable or olive oil
1 onion, coarsely chopped
2 tsp (10 mL) curry powder
1/2 tsp (2 mL) ground coriander
1 cup (250 mL) long-grain white rice
500-mL carton chicken broth or 10-oz (284-mL) can undiluted chicken broth
4 oz (125 g) smoked salmon or trout, or 7.5-oz (213-g) can salmon
2 hard-cooked eggs, peeled
1 cup (250 mL) chopped fresh coriander
Lightly coat a large saucepan with oil and set over medium heat. Add onion and stir often until it starts to soften, 3 minutes. Stir in curry powder, ground coriander and rice. Stir until all grains are well coated, about 1 minute.
Add carton of chicken broth (or, if using can of broth, also add 3/4 cup/175 mL water). Bring to a boil over high heat. Cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, 18 to 20 minutes. Remove from heat and let stand 5 minutes.
Meanwhile, cut salmon into small pieces or, using your hands, break into chunks. If using canned, drain, then remove and discard skin and bones, only if you wish. Slice eggs and tomato into wedges.
Fluff rice with a fork and stir in fresh coriander. Spoon onto a platter. Scatter salmon overtop. Arrange egg and tomato wedges over rice.
Serve at room temperature or refrigerate until cold. Rice will keep well, covered and refrigerated, up to 2 days, but add fish, eggs and tomato just before serving.