80g French shallots, finely diced
60g unsalted butter, plus a little extra to serve
35g pistachio nuts
1 tbsp currants
2 tbsp curry powder
200g basmati rice
20g plain flour
320ml fish stock
80ml thickened cream
1 lemon, juiced, plus lemon wedges, to serve
500g hot-smoked ocean trout or salmon, flaked
Handful fresh flat-leaf parsley leaves, shredded
Preheat oven to 180°C. Place eggs in a saucepan with cold water over medium-high heat. Once water comes to the boil, cook eggs for 6 minutes. Immediately refresh eggs in iced water to make sure they stop cooking. Peel eggs and set aside.
In a large ovenproof saucepan (with a tight-fitting lid), over medium heat, sweat 1⁄3 of the butter until translucent. Add pistachio, currants, half the curry powder and rice. Add another 1⁄3 of the butter and mix to coat. Add 375ml water and bring to the boil. Cover pan tightly with lid, transfer to oven and bake for 20 minutes.
Meanwhile, to make sauce, heat remaining butter and flour with remaining curry powder in a saucepan over medium-high heat, stirring continuously, until mixture resembles soft sand. Slowly add stock or water, stirring continuously, until smooth. Simmer for 15 minutes. Add cream. Season with lemon juice, salt and freshly ground black pepper. Keep warm until serving.
By this time, the rice should be ready. Remove pan from oven and rest for 10 minutes before removing the lid.
Fork half the smoked fish and a little extra butter through the rice. Pile rice onto a platter with remaining fish and top with halved eggs. Drizzle over the sauce, scatter over parsley and serve with a lemon wedges and more of the sauce on the side.