80 gmghee (see note)8spring onions, white and green parts separated, finely chopped1garlic clove, finely chopped1long red chilli, finely chopped1 tbspblack mustard seeds2 tbspcurry powder, such as Madras5 gm (1cm piece)ginger, finely grated170 gmlong-grain or basmati rice2eggs, at room temperature700 gmsmoked trout, bones removed, coarsely flaked1 cup (loosely packed)flat-leaf parsley, coarsely tornTo serve:juice of 2 lemons, plus lemon wedges
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).
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.