675 grams salmon
1 teaspoon olive oil
3 cardamom pods, bruised
250 grams long grain rice
1 onion, chopped
2.5 cm piece fresh ginger, sliced
2 cloves garlic, minced
1/2 teaspoon garam masala
1/2 teaspoon small red chili, deseeded, minced or 1/2 teaspoon chili powder
25 gram almonds, slivered
juice of 1 lemon or lime
25 grams raisins
2 eggs, bolied, chopped
Cut the salmon into 2.5 cm cubes, set aside.
Heat half the oil in a large saucepan. Add the cloves, cinnamon and cardamom and stir over a medium heat for 1 minute. Add the rice and continue stirring for another minute.
Add double the volume of water for ordinary long grain rice and bring to a boil. Stir once, cover, reduce the heat to the lowest setting and simmer for 20-45 minutes, or until all the water is absorbed.
Meanwhile, in another saucepan, heat the remaining oil and gently fry the onion, ginger and garlic for 5 minutes. Add the garam masala, chili or chili powder and almonds and cook for 1 minute, stirring often. Add the salmon, sprinkle it with lemon or lime juice, cover, and cook for about 5 minutes, or until tender.
When the rice is cooked, remove the cinnamon and cloves. Add the salmon mixture and the raisins, stirring carefully so that the salmon does not break up.
Cook over a very low heat, covered, for 15 minutes to allow the flavors to blend. Check the seasoning.
Garnish with the chopped eggs and the parsley.