Prep 20 mins
Cook 20 mins
Tasty fish dish, it can be a bit dry when overcookes but my wife likes it. Found it in "The Fish Book"
- 225 g white basmati rice
- 40 g butter
- 2 onions, sliced into rings
- 1 clove garlic, crushed
- 2 bay leaves
- 2 cloves
- 2 green cardamom pods
- 2 cinnamon sticks
- 1 teaspoon cumin seed
- 2 1⁄2 cups boiling water
- 4 smoked trout fillets, skinned
- 50 g slivered almonds, toasted
- 50 g seedless raisins
- 2 tablespoons chopped fresh parsley
- mango chutney, to serve
- pappadams, to serve
- Wash rice thoroughly in several changes of water and drain well.
- Set aside.
- Melt butter in a large frying pan and fry onions until well browned, stirring frequently.
- Add garlic, bay leaves, cloves, cardamom pods, cinnamon sticks and cumin seeds and stir fry for one minute.
- Stir in rice, then add boiling water.
- Bring back to the boil.
- Cover pan tightly, reduce heat and cook very gently for 20-25 minutes, until the water has been absorbed and the rice is tender.
- Flake the trout and add to the pan with the almonds and raisins.
- Fork through gently.
- Cover the pan and allow the trout to warm in the rice for a few minutes.
- Scatter over the parsley and serve with mango chutney and poppadoms.