Salmon kedgeree

1 Cook basmati rice following packet directions or until just tender. Drain well.

2 Meanwhile, place egg in a small saucepan set over high heat and cover with cold water. Bring water to the boil then reduce heat to medium and cook for 7 minutes. Drain. Refresh egg in cold water. Peel and cut in quarters.

3 Place a medium-deep non-stick frying pan over a medium–high heat. Add salmon to pan and cook each side for 2-3 minutes or until just cooked through. Remove salmon from pan and leave to cool then flake roughly.

4 Spray same pan with oil and set over a medium–high heat. Add onion to pan and cook, stirring, for 5 minutes or until soft. Add curry powder and stir for 30 seconds or until fragrant. Add rice and vegetables and stir-fry for 2 minutes or until vegetables are heated through.

5 Fold flaked salmon and half the coriander gently into rice and vegetables. Top kedgeree with egg and scatter with remaining coriander. Serve with lime wedges.