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1. Cook the eggs in a pan of simmering water for 8
minutes until hardboiled. |
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2. Meanwhile chop the onion and cook the rice as per
packet instructions. Drain well. |
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3. Flake the salmon. |
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4. Heat the oil in a pan and cook the onion
for 5 minutes. Add the paste and cook for 1
minute. |
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5. Stir in the rice and salmon and heat
through thoroughly, stirring occasionally. |
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6. Stir in the yoghurt. |
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7. Shell the eggs and cut into quarters. |
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8. Serve the kedgeree on hot plates and top
with the eggs and parsley. |
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