Salmon kedgeree (Indian)

Salmon kedgeree::: Indian food



Ingredient's::::
                200g salmon fillets
                 1/2 tablespoon lemon juice
                 1 tablespoons olive oil
                Ground black pepper
                 200g basmati/ brinay rice
                  ½ red chilli, or to taste, finely sliced
                 ½ teaspoon turmeric
                 ½ teaspoon garam masala
                 2 tablespoons fresh parsley, chopped
             

Procedure::::
       1.Heat the pan first
       2.wash the salmon fillets and place on the pan and sprink lemon juice, oil,pepper,and wait for some time to cook
      3.Wrap the fish in the foil and cook  for 15–20 minutes or until cooked through, then break into large flakes. Meanwhile, boil the eggs in water for 10 minutes until hard-boiled. Drain,peel and chop into 1–2 cm pieces. Boil the rice for 10 minutes and
drain.
     4.Heat 2 tablespoons of olive oil in a pan and lightly stir-fry the chilli for 30 seconds. Add the turmeric and heat,stirring, for 1–2 minutes.
      5.Remove the pan from the heat, add the rice, and stir into the turmeric until the rice is a soft yellow colour.
      6.Stir in the salmon, eggs, garam masala and most of the parsley.
   
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