To make the sauce, heat the butter in a large pan, then tip in the
onions, garlic, ginger, spices and bay. Fry over medium heat for
8-10 mins until the onions colour. Stir in the purée, curry powder and
coriander stalks, then cook for a few mins until everything is sticky.
Pour in the stock and cream, season, stir well, then bring to the boil.
Gently simmer for 15 mins until reduced by half. Strain through a
sieve into a container. Keep covered in the fridge for up to two days.
Rinse the rice in several changes of water, then put in a pan with
enough cold water to cover it by 1.5cm. Cover the pan, then place
over a high heat. Bring to a fast boil, stir, return the lid, turn heat to
minimum, then leave the pan for 2 mins. Turn the heat off; leave
for a further 10 mins. If making ahead, cool quickly, then refrigerate.
On the day, poach the eggs, then set aside. Roughly chop the
salmon and coriander leaves. Reheat rice until piping hot. Heat
sauce until simmering, then stir in the rice. Stir though salmon
and most of the coriander. Spoon into bowls