Smoked trout kedgeree

AT A GLANCE

  • Serves 4 people

  • 80 gm ghee (see note)
  • 8 spring onions, white and green parts separated, finely chopped
  • 1 garlic clove, finely chopped
  • 1 long red chilli, finely chopped
  • 1 tbsp black mustard seeds
  • 2 tbsp curry powder, such as Madras
  • 5 gm (1cm piece) ginger, finely grated
  • 170 gm long-grain or basmati rice
  • 2 eggs, at room temperature
  • 700 gm smoked trout, bones removed, coarsely flaked
  • 1 cup (loosely packed) flat-leaf parsley, coarsely torn
  • To serve: juice of 2 lemons, plus lemon wedges
01   Heat ghee in a frying pan over medium heat. Add white parts of spring onion, garlic and chilli and stir occasionally until tender (3-5 minutes). Add mustard seeds, cook until popping (1-2 minutes), add curry powder and ginger and cook until fragrant (30 seconds). Add rice, stir to coat, add 750ml water, bring to the simmer, reduce heat to low, cover and simmer, stirring occasionally, until tender (10-12 minutes).
02   Meanwhile, cover eggs with cold water in a small saucepan, bring to the boil over high heat, then reduce heat to medium and simmer until soft-boiled (4 minutes). Drain, refresh in cold water, peel, coarsely tear and stir through rice with trout, parsley, lemon juice and green spring onion. Season to taste and serve with lemon wedges.

Note Ghee, or clarified butter, is available from Indian grocers and select supermarkets and delicatessens.

Topics:

WINTER, ENGLISH, FLAT-LEAF PARSELY, MAIN, FAST, SMOKED TROUT

Recipe:

ALICE STOREY

Photography:

VANESSA LEVIS

Styling:

ALICE STOREY , KIRSTY CASSIDY

FEATURED IN

Jun 2012

Jun 2012

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