Smoked trout with kedgeree pilaf

Smoked trout with kedgeree pilaf

By
From
Anjum's Quick & Easy Indian
Serves
4
Photographer
Lisa Linder

A pilaf version of the famous Anglo-Indian brunch dish. The Memsahibs of the Raj adapted kedgeree from a very basic rice and lentil dish, khichri, incorporating their beloved smoked fish and eggs. It is delicious, comforting and a great midweek dinner. This is a lightly buttery and gently spiced version. I like a fried egg on top, but boil and quarter them if you prefer.

Ingredients

Quantity Ingredient
2 teaspoons vegetable oil, plus more for the eggs
1 1/2 teaspoons cumin seeds
50g butter
1 largish onion, finely chopped
4 fat garlic cloves, chopped
3/4 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
lots freshly ground black pepper
300g basmati rice, washed well
350g hot-smoked trout fillets, at room temperature
4 eggs
1/2 lemon, juiced, or to taste
small handful flat-leaf parsley leaves, chopped
salt

Method

  1. Heat the oil in a large non-stick saucepan. Add the cumin seeds and, once they darken, add the butter and onion. Sweat until the onion is soft but without colour. Add the garlic and cook for one minute, or until it smells cooked.
  2. Add the spices to the onion pan with some seasoning and cook for 30–40 seconds. Add the drained rice and stir to coat in the flavourings, then pour in 600 ml of water. Bring to the boil and allow to bubble for a minute, then reduce the heat to its lowest and cover the pot with a lid.
  3. Cook for seven to eight minutes, then check a grain of rice. If it is cooked, turn off the flame, place the trout on top to warm through, cover and leave the rice to steam for five minutes or so.
  4. Meanwhile, heat a little oil in a large frying pan and fry your eggs as you like them.
  5. Gently stir the lemon juice, trout and parsley into the rice, using a fork and leaving the trout in large flakes. Serve portions topped with a fried egg.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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