Ingredients
Serves 4. Takes 50 mins.

Traditionally made with smoked haddock, this much-loved curried rice dish is just as nice made with other smoked fish such as trout, eel, hot-smoked salmon, or a combination. Robert Carrier’s idea of adding tomato ketchup adds a touch of sweetness that seems to suit the smoky, curried flavours.

300g basmati rice
600ml cold water
3 hard-boiled eggs
400g cooked smoked trout
1tbsp butter
1tbsp olive oil
1 onion, finely chopped
2 level tsp good curry powder
100ml milk
50ml cream
Sea salt
Freshly ground black pepper
3tbsp tomato ketchup
2tbsp finely chopped parsley
1tbsp finely chopped chives
1tbsp lemon juice
Lemon wedges for serving

To cook the rice, rinse it well, drain and place in a saucepan. Cover with 500ml cold water and bring to the boil. Clamp the lid on tightly, reduce the heat to very low, and simmer for 15 minutes. Set aside for ten minutes, then fluff up with a fork and cool by spreading out on a foil-lined tray.

Peel and roughly chop the hard-boiled eggs, and set aside.

Remove the skin and bones from the smoked fish, and flake the flesh roughly. Heat the butter and oil in a pan, and cook the finely chopped onion until soft and golden, but not brown. Sprinkle with curry powder and cook gently, stirring, for a minute or two.

Add the milk, stirring, and simmer for five minutes. Add the cream, salt and pepper, and simmer for a couple of minutes, then add the flaked fish, tossing well, and the tomato ketchup. Add most of the chopped egg, parsley and chives, then add the rice, tossing well.

Heat through, then add lemon juice and taste for salt and pepper. Spoon on to four warm dinner plates and scatter with remaining egg, parsley and chives. Serve with a wedge of lemon for squeezing.

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