1 small onion chopped
400g basmati rice
a pack of smoked mackerel fillets or 225g pack smoked salmon trimmings
700ml hot chicken or vegetable stock
Melt the butter in a large saucepan over a medium heat and tip in the chopped onion and the curry powder, turmeric and coriander. Cook for a few minutes until the onions soften, then tip in the rice and stir to coat in the butter. Pour in the hot stock and bring to the boil. Stir once and boil for 5 minutes, then cover the pan with its lid and continue cooking the rice on the lowest possible heat for 15 minutes. Add the spinach a few minutes before the end of cooking time, so it has a chance to wilt.
Boil the eggs: While the rice is cooking, bring a small pan of water to simmering point. Lower in the eggs and simmer for 8-9 minutes until softly boiled. Move the pan to the sink and tip off the hot water, then fill the pan with cold water from the tap. Take out the eggs, then shell and roughly chop them.
Finish the dish: Tip the rice into a serving dish, toss in the mackerel fillet pieces or smoked salmon and the green onions and fork through. Taste and add salt and pepper if needed. Put the pieces of egg on top and serve.