Photograph: Alan Benson
“This is my ideal Sunday-morning brunch dish to share with friends and family,” says Mike McEnearney, chef and author of recipe book Real Food By Mike. “I love the meeting of cultures: the Indian curry-flavoured rice served with the English ingredients of smoked trout and eggs is such a good match. Leftovers are fantastic the next day – have them with assorted lettuce leaves to make a rice salad.”
Ingredients (Makes 4 servings)
- 4 eggs
- 80g French shallots, finely diced
- 60g unsalted butter, plus a little extra for finishing
- 35g pistachio nuts
- 1tbsp currants
- 2tbsp curry powder
- 200g basmati rice
- 20g plain all-purpose flour
- 320ml fish stock (or water)
- 80ml thickened (whipping) cream
- 1 lemon, juiced, plus lemon wedges to serve
- 500g hot-smoked ocean trout or salmon, flaked
- Handful of flat-leaf parsley leaves, shredded
- Salt and pepper
How to make
- Place the eggs in a saucepan with cold water over medium–high heat.
- Once the water comes to the boil, cook the eggs for six minutes. Immediately refresh the eggs in iced water to make sure they stop cooking. Peel the eggs and set them aside.
- Preheat the oven to 180°C/gas 4.
- In a large ovenproof saucepan, heat one-third of the butter over medium heat and cook the shallots until translucent. Add the pistachio nuts, currants, half the curry powder and the rice. Add another one-third of the butter and mix to coat. Add 375ml water and bring to the boil. Cover the pan tightly, transfer to the oven and bake for 20 minutes.
- Heat the remaining butter and curry powder with the flour in a saucepan over medium–high heat, stirring continuously until the mixture resembles soft sand. Slowly add the stock or water, stirring continuously until smooth. Simmer for 15 minutes, then add the cream and season to taste with a squeeze of lemon juice and some salt and freshly ground black pepper. Keep warm until serving.
- By this time the rice should be ready. Remove the pan from the oven and rest for ten minutes, then remove the lid.
- Fork half the smoked fish and a little butter through the rice. Pile the rice onto a platter or into a bowl with the remaining fish and the halved eggs on top. Drizzle over some of the sauce, scatter over the parsley and serve with a lemon wedge and more of the sauce on the side.
Real Food By Mike: Seasonal Wholefood Recipes For Wellbeing by Mike McEnearney (£20, Hardie Grant) is available now. Buy on amazon.co.uk