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1
Heat oil in a heavy based fry pan and fry the onion with a good pinch of salt until softened. Add the curry powder and stir until fragrant.
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2
Add rice and stir, coating with the spices and onion then pour in 1 litre of water and bring to the boil. Reduce heat and cook steadily, uncovered for about 15 – 20 minutes until the rice is tender. Give the rice an occasional stir, adding little more water if it’s starting to dry out.
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3
When the rice is cooked, break the salmon into chunks and stir through the rice with the butter and parsley. Season to taste. Scatter boiled eggs on top and serve with lemon wedges and chutney with poppadum on the side.
