Smoked trout kedgeree
80g clarified butter or ghee
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
5g ginger, finely grated
170g basmati rice
2 eggs, at room temperature
700g smoked trout, bones removed, coarsely flaked
1 cup flat-leaf parsley, coarsely torn (loosely packed)
To 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 mins.
Add mustard seeds, cook until popping, 1-2 mins, 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 mins.
Meanwhile, cover eggs with cold water in a saucepan, bring to the boil over high heat, then reduce heat to medium and simmer until soft-boiled, 4 mins.
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.