|Salt, to taste|
|1 1/2||cups basmati rice|
|1||cup frozen peas|
|1||small onion, chopped|
|2||teaspoons mild curry powder, or to taste|
|Pinch of ground cloves|
|1/2||cup light cream|
|4||ounces smoked salmon, cut into 1-inch slivers|
|3||tablespoons chopped fresh parsley leaves|
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. In a colander, rinse the peas with hot water for a minute until they defrost.
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.
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.