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Curried Trout and Spicy Rice Salad Recipe

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This recipe was inspired by the breakfast dish kedgeree which is made principally from flaked smoked haddock, boiled rice, hard boiled eggs and curry powder. The dish is very easy to prepare but does require several hours to make from start to finish due to the slow poaching method employed for cooking the trout. The good news is that the trout could very effectively be prepared one night and stored overnight in the fridge before the dish proper is prepared the following evening. The specific trout used in this instance was rainbow but most other sub-species would work equally well, especially brown trout.

Curried Trout and Spicy Rice Salad
Credit: Gordon Hamilton

Curried spiced trout rice salad with hard boiled egg and mango chutney

Ingredients (Serves 1)

Rainbow Trout Fillet
Credit: Gordon Hamilton

Fresh rainbow trout fillet

  • 6 ounce rainbow trout fillet, skin on
  • ½ small white onion
  • 1 medium size and strength green chili
  • 1 medium size and strength red chili
  • 2 teaspoons medium curry powder
  • ½ teaspoon whole black peppercorns
  • Sea salt
  • 1 large egg
  • ½ cup basmati or long grain rice
  • 1 teaspoon ground turmeric
  • 1 tablespoon freshly chopped cilantro plus extra to garnish
  • 1 tablespoon mango chutney (optional)


Trout Fillet in Poaching Pot
Credit: Gordon Hamilton

Trout fillet is laid in poaching pot

There is no need to worry about pin boning the trout fillet before it is cooked. This can be done more easily and effectively after it is cooked and at the stage where it is hand flaked. Begin by simply laying the fillet in to a large pot.

Seasonings added to Poaching Pot
Credit: Gordon Hamilton

Seasonings and other flavorants are aded to pot

Slice the peeled onion half and top the chilies before roughly chopping. Add to the pot along with the curry powder, black peppercorns and some salt.

Starting to Poach Trout
Credit: Gordon Hamilton

Trout is put on to poach

Pour enough cold water in to the pot just to ensure the trout is fully covered. Gently stir with a wooden spoon to disperse the curry powder in particular. Put the pot on to a high heat until the water just starts to simmer. Don't let the water reach a full boil. Turn the heat off completely, cover the pot and leave for a couple of hours or until the water is completely cool. The trout will poach to perfection in the slowly reducing residual heat.

Poached Curried Trout
Credit: Gordon Hamilton

Poached and cooled curried trout

When the trout is cool, lift it to a large plate. The water and poaching accompaniments can be discarded.

Skin Peeled from Trout
Credit: Gordon Hamilton

Skin is peeled from trout fillet

You should find that you can very easily pull the skin from the trout by hand in one piece. This should also be discarded.

Trout Flakes
Credit: Gordon Hamilton

Curried trout flakes

Very gently and taking your time, break the trout fillet in to fairly large chunks, each representing a small mouthful. You should also use this opportunity to feel carefully for and remove any remaining bones. It is at this stage you have the option of refrigerating the trout to make the dish proper the following evening.

Pots for Cooking Rice
Credit: Gordon Hamilton

Pots for cooking rice

The rice requires to be cooked in two equal batches in two separate pots. Add plenty of cold water to two pots as plenty of water prevents the rice sticking, just like with pasta. Season both pots of water with salt and add the turmeric to one of them, stirring well. Bring the water in both pots to a rolling boil.

Take the egg from the fridge to allow it some time to reach room temperature before it is boiled. If you have refrigerated the curried trout overnight, you should also remove it from the fridge at this time to reach room temperature.

Washing Rice
Credit: Gordon Hamilton

Rice is washed thoroughly under running cold water before it is cooked

Put the rice in to a fine sieve and wash under running cold water. This helps to get rid of excess starch. When the water in both pots is boiling, add half the rice to each (no need to be absolutely accurate) and stir well. Reduce the heat to achieve a moderate simmer for ten minutes.

Draining Turmeric Rice
Credit: Gordon Hamilton

Drained turmeric spiced rice

Drain both portions of rice separately and well. Spread each of them out on two separate plates and allow them to steam off for a few minutes to get rid of the excess moisture. If you combine them when the rice is still steaming hot, the yellow turmeric will seep in to and color the plain rice, spoiling the final desired effect. Cover the plates and leave for about fifteen minutes to cool before putting the egg in to a pot of cold water and bringing the water to a simmer for eight minutes.

Take the pot containing the egg to your sink and run in cold water until the egg is cool enough to handle. Crack the shell of the egg on a hard surface and peel. Submerge the egg in cold water to cool it quickly.

Combining Rices and Cilantro
Credit: Gordon Hamilton

Rice portions and cilantro ready for combining

Put the two portions of rice in to a large bowl along with the cilantro. You could alternatively use a pot if you don't have a large enough bowl.

Mixing Rice and Cilantro
Credit: Gordon Hamilton

Rice is combined with cilantro

It is best to use a fork to combine the rice and cilantro. This allows you to fluff up the rice at the same time and prevents it sticking together in clumps.

Trout added to Rice
Credit: Gordon Hamilton

Curried trout is added to spiced rice

The trout flakes should be added to the rice and carefully stir folded through with a large serving spoon.

Curried Trout and Rice is Plated
Credit: Gordon Hamilton

Curried trout and spicy rice

Spoon the combination in to a deep serving plate, trying to ensure the trout is as evenly dispersed through the rice as possible.

Hard Boiled Egg is Plated
Credit: Gordon Hamilton

Hard boiled egg quarters are arranged around plate edges

Take the egg from the cold water and pat dry with kitchen paper. Cut it in to quarters and arrange at even intervals around the edge of the plate. 

Mango Chutney is Plated
Credit: Gordon Hamilton

Mango chutney spooned on to curried trout and rice salad

Spoon the mango chutney in to the middle of the plate (if serving) and garnish with the remaining cilantro.

Eating Curried Trout and Spicy Rice
Credit: Gordon Hamilton

Enjoying curried trout and rice salad

It's worth considering using a spoon to eat this dish as you will find it much easier than trying to eat it with a fork.



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