Smoky Kedgeree, with or without Fish

Ingredients

• 2 tablespoons butter
• 1 small sweet onion, diced small
• 1 1/2 cups long grain white rice
• 1 1/2 tablespoons curry powder
• 1 teaspoon smoked paprika
• 3 cups water or vegetable broth
• 4 eggs
• 4 ounces smoked trout
• 1/2 cup loosely packed parsley, chopped
• Coarse salt
• Freshly ground black pepper
• Additional butter to taste

Directions

1. Warm the butter in a medium pot set over medium heat. Add the onions and cook them gently for about 5 minutes, until softened. Stir in the rice, curry and paprika, making sure the grains are well coated. Pour in the water and bring everything to a boil. Lower the heat, cover the pot, and let the rice simmer for about 25 minutes.
2. As the rice cooks, place the eggs in a small pot and add enough cold water to cover them. Bring the water to a boil for about 7 minutes. Turn off the heat and leave the eggs in the hot water for an additional 2 to 3 minutes. Run them under cold water, then peel them while they are still warm.
3. Take the rice off the heat and leave it covered for an additional 5 minutes. Break the fish into large flakes and fold it into the hot rice so it warms through. Add the chopped parsley, then season to taste with salt, pepper, and additional butter, if desired. Spoon the kedgeree into 4 bowls, and top each serving with 1 halved egg.