Smoked trout kedgeree | Gourmet Traveller

Ingredients

• 80 gm ghee (see note)
• 8 spring onions, white and green parts separated, finely chopped
• 1 garlic clove, finely chopped
• 1 long red chilli, finely chopped
• 1 tbsp black mustard seeds
• 2 tbsp curry powder, such as Madras
• 5 gm ginger, finely grated (1cm piece)
• 170 gm long-grain or basmati rice
• 2 eggs, at room temperature
• 700 gm smoked trout, bones removed, coarsely flaked
• 1 cup flat-leaf parsley, coarsely torn (loosely packed)
• To serve: juice of 2 lemons, plus lemon wedges