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Ingredients

• 300 g (10½ oz) long-grain white rice
• 1 litre (1¾ pints) vegetable stock or water
• 8 quail's eggs
• 1 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 1 fresh red chilli, seeded and sliced
• 1 tbsp korma curry paste
• 3 tbsp Greek-style yogurt
• 280 g (10 oz) smoked trout fillets, skinned and flaked into large pieces
• 4 tbsp chopped fresh coriander
• 55 g (2 oz) toasted flaked almonds
• salt

Description

Smoked Trout Takes The Place Of The More Traditional Smoked Haddock In This Fragrant Rice Dish From The Raj, Which Was Originally Served For Breakfast. This Version Makes The Perfect Quick Supper, With Poppadoms And Mango Chutney On The Side, Plus A Tomat

All Recipes UK