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Yield:
1 Servings
Ingredients:
Instructions:
Instructions: Make the sauce by belting butter in a pan. Gently fry the onion then mix in flour and curry powder.
Add tomato puree, cook for 10 minutes, then gradually add chicken stock to make a smooth sauce. Add remaining ingredients, bring to the boil and simmer gently for 30 minutes. Cook the rice. Poach the salmon. Heat the sauce. Place the rice in a serving dish. Mix together the sauce and the salmon. Pour the mixture over the rice and garnish with four slices of boiled egg per portion. Email this Recipe:
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