Smoked cod or haddock is traditionally used in kedgeree, but smoked trout gives this dish a beautiful colour and freshness.
- 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 ginger, finely grated (1cm piece)
- 170 gm long-grain or basmati rice
- 2 eggs, at room temperature
- 700 gm smoked trout, bones removed, coarsely flaked
- 1 cup flat-leaf parsley, coarsely torn (loosely packed)
- 1Heat 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).
- 2Meanwhile, 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.