In a small frying pan, toast the curry powder, coriander, fennel and cumin seeds over a low heat, until fragrant.
2 tsps curry powder, 1 tsp coriander seeds, 1 tsp fennel seeds, pinch cumin seeds
Grind to a powder in a spice mill.
Preheat the oven to 180˚C.
Melt the butter in a wide frying pan that will fit in the oven.
2 tbsp butter
Cook the onion slowly until soft, sweet and golden, about 10 minutes.
1 onion
Add the ground spices and season to taste with the nutmeg, salt and freshly ground black pepper.
Nutmeg, salt, black pepper
Tip in the cooked rice and stir to coat each grain.
2 cups jasmine rice
Fold the fish through the rice and pour over the cream.
300 g smoked fish, ⅓ cup cream
Bake in the oven until the cream has been absorbed, about 4 -5 minutes.
Divide between four serving bowls and top with the grated eggs, lemon wedges and parsley.
4 eggs, 1 lemon, 1 handful flat-leaf parsley
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