Salmon Kedgeree

I like to serve this dish as a light dinner

Ingredients for 4-5 people
2 cups of basmati rice
3 cups of chicken stock
2 tablespoons garam masala
3 tablespoons of powdered ginger
2 garlic cloves, crushed
1 onion
2 hard boiled eggs, cut into 8 pieces
1 fillet of salmon

Put the salmon in a pan with two tablespoons of milk, a pinch of salt and pepper. Turn the heat on, cover the pan and simmer the fish for 5 minutes, until barely cooked. Turn the heat off. When the fish is cold enough to handle, flake it and remove all the bones. Reserve the salmon on a plate.
Heat 2 tablespoons of oil in a pan and add the spices; stir for 5 seconds, add the onion and fry for 5 minutes until pale. Add the rice, stir it into the spices, pour 3 cups of chicken stock over the rice and cover the pan. Let it simmer for 15 minutes, until the rice is cooked. Turn the heat off, sprinkle the salmon flakes over the rice and decorate the dish with the boiled eggs. Let the salmon stand for a minute or so until heated through. Serve immediately.