Smoked Salmon Kedgeree

• 3tups water
• 2tggs
• Salt, to taste
• 1 1/2tups basmati rice
• 1tup frozen peas
• 1tablespoon butter
• 1tmall onion, chopped
• 2teaspoons mild curry powder, or to taste
• 1teaspoon turmeric
• 1/2teaspoon cumin
• Pinch of ground cloves
• 1/2tup light cream
• 4tunces smoked salmon, cut into 1-inch slivers
• 3tablespoons chopped fresh parsley leaves

1. 1. Bring a large saucepan of water to a boil. Add the eggs. Let the water bubble steadily for 9 minutes. Transfer the eggs to a bowl of very cold water and let the tap run into it. Crack the shells and peel them. Dry and chop coarsely.
2. 2. Refill the saucepan with water. Add a generous pinch of salt. Bring it to a boil. Add the rice and cook it for 11 minutes or until it is tender but not quite cooked through. Drain into a colander and use the back of a spoon to poke holes in the rice for the excess water to drain.
3. 3. In a colander, rinse the peas with hot water for a minute until they defrost.
4. 4. In the saucepan, melt the butter. Cook the onion, stirring often, for 5 minutes. Stir in the curry powder, turmeric, cumin, and cloves. Cook the mixture over low heat, stirring constantly, for 2 minutes.
5. 7. Add the cream, a little at a time, stirring constantly. Stir in the smoked salmon and eggs. Cook, stirring gently, for 1 minute. Stir in the rice and peas. Add all but 1 tablespoon of the parsley and stir again. Taste for seasoning and add more salt, if you like. Sprinkle with the remaining parsley.

water, eggs, salt, basmati rice, frozen peas, butter, onion, curry powder, turmeric, cumin, ground cloves, light cream, salmon, parsley

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-kedgeree-50156711 (may not work)