Spiced Salmon with Egg Fried Rice

I had this for dinner mid week as it takes no time to make and tastes soo good. The salmon is only lightly spiced so it doesn't over power the fish.

Serves 2

Ingredients

2 Salmon fillets
Pinch of cumin seeds, cumin powder, tandori powder, garam masala and coriander powder
Salt
1 tbs Rice flour
1 cup Rice
1 Carrot (chopped in cubes)
1/2 cup Frozen Peas
2 tbs Frozen sliced peppers
Sunflower oil
2 Cloves garlic (chopped)
Handful of chopped chives
3 Curry leaves
2 Eggs (beaten)
Few drops of sesame oil and soy sauce
1 Stock cube

Method

Marinate the salmon fillets in salt and all the spices above. Coat in the rice flour and leave aside ready to pan fry later. In the mean time, wash the rice and  boil with the stock cube, chopped carrot, peas and peppers. Use the 1 part rice to 2 parts water formula (if your rice in past has been too soft then use 1 part rice and 1 1/2 part water.) Boil the rice until its bubbling for a few min then reduce the heat to low. Cover rice and cook for approx 20 min.

Once the rice is cooked, remove the lid to allow it to cool as this will make it easier to stir fry later. Now pan fry the salmon in a little oil on high heat until its browned on one side. Flip the salmon over and reduce the heat and cook through until you can put a tooth pick through the fish with ease.

Heat a wok with a little oil, add the chopped garlic and curry leaves for a few seconds and then add the rice. Make a well in the middle and add the beaten eggs, fold through the rice until the eggs are cooked. Sprinkle the chopped chives and add some soy sauce and sesame oil.