Smoked Trout Kedgeree 

2 oz/55g butter

1 tbsp corn oil

1 onion, diced

1 tbsp garam masala

1 tsp ground turmeric

4 cardamom pods, lightly crushed

1 cinnamon stick

Generous 1 ¼ cups long-grain rice

2 ½ cups water

2 tbsp vegetable bouillon granules

9 oz /250g smoked trout fillets

3 hard-cooked eggs, shelled

1 tbsp chopped fresh parsley

1 tbsp snipped fresh chives

1 tbsp chopped fresh dill

Method

Melt the butter with the oil in a 12-inch/30 cm non-stick skillet and cook the onion for 5 minutes over low heat or until soft but not brown.  Add the garam masala, turmeric, cardamom pods, and cinnamon stick and cook for an additional 1 minute, then add the rice, stirring to coat well.

Pour over the water and bouillon granules.  Bring to a boil, then reduce the heat and cook over very low heat for 20minutes, stirring from time to time, until the rice is tender, adding more water if necessary.  

Flake the smoked trout into bite-size pieces and quarter the hard-cooked eggs.  Reserve a small amount of the trout for garnish.  Stir the remainder through the rice mixture gently, together with the chopped herbs, reserving a little for the garnish.  Transfer the kedgeree to a serving bowl and sprinkle with the reserved smoked trout and herbs.  Serve at once.