Step 1

Heat ghee in a large sauté pan or frying pan on  medium. Add garlic, ginger, bay leaves, cumin seeds, fennel seeds and mustard seeds. Sauté for a few seconds until seeds start crackling and get fragrant.

Step 2

Add leek and sauté for a minute or two until leek starts softening and caramelising.

Step 3

Add tomatoes and cook for another minute or two until tomatoes are glazed and softened.

Step 4

Add cooked basmati rice, curry powder, lemon juice and salt. Mix well. (I use a potato masher to break down the rice and mix all the spices evenly. It is much easier than using a large spoon.)

Step 5

Flake cooked salmon fillets and add them to the pan. Mix well. Reduce heat, add 2 tablespoons of water if too dry, cover and cook for 2-3 minutes until warmed through.

Step 6

Garnish with boiled eggs, lemon wedges, fresh coriander and dill. Serve hot with a raita on the side.