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1
Make the mango chutney In a medium saucepan, combine the mango, onion, apple, chile, vinegar and brown sugar.
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2
Cover with a parchment paper round or lid and cook over moderately low heat, stirring occasionally, until the apple and onion are very soft, 45 minutes.
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3
Let cool completely.
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4
Make the kedgeree In a medium saucepan, combine the basmati rice with the star anise, cinnamon stick, 2 teaspoons of salt and 3 cups of water.
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5
Bring to a boil, cover and cook over low heat until the rice is tender, about 15 minutes.
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6
Let stand, covered, for 5 minutes.
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7
Discard the star anise and cinnamon stick.
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8
In a large skillet, heat the olive oil.
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9
Add the mustard seeds and cook over moderate heat, stirring occasionally, until the seeds begin to pop, 1 to 2 minutes.
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10
Add the onion and garlic, season with salt and cook, stirring occasionally, until softened, about 8 minutes.
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11
Stir in the curry powder and cook until fragrant, 2 minutes.
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12
Add the rice along with the currants and smoked trout.
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13
Cook over moderate heat, stirring a few times, until the trout is warm, 3 minutes.
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14
Add the cream and 1 1/2 tablespoons of the parsley and cook, stirring occasionally, until heated through.
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15
Season with salt and pepper.
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16
Bring a medium saucepan of water to a boil.
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17
Add the eggs and simmer over moderate heat for 6 minutes.
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18
Pour off the hot water and gently shake the eggs in the pan to crack the shells.
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19
Fill the pan with cold water and let stand for 1 minute.
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20
Peel the eggs.
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21
Add 2 inches of water to the saucepan and bring to a simmer.
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22
Add the peeled eggs and warm them for 2 minutes.
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23
Carefully drain and pat dry.
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24
Cut the eggs in half.
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25
Top the kedgeree with the soft-boiled eggs, garnish with the remaining 1/2 tablespoon of parsley and serve with the mango chutney.
