Method

1. In a large heavy based frying pan heat the ghee (or butter and oil if using) over a medium-high heat. Add the cardamom, turmeric, cinnamon stick, curry powder, garam masala and salt. Stir into the ghee and cook until fragrant (approx. 2 minutes).
2. Add the onions and cook for 10 minutes until soft and starting to brown. Stirring occasionally to stop them catching and burning.
3. Once the onions have cooked add the rice and stir into the spiced onions. Add the water and bay leaves, reduce the heat to low-medium and add a lid to the pan. Simmer gently for 15 minutes or until the rice has cooked. Stir occasionally and add a dash more water if required.
4. Once cooked transfer the rice mixture to a dish, remove the cinnamon stick, bay leaves and cardamom pods stir through the coriander and check seasoning. Leave to cool completely in the fridge.
5. While the rice is cooling prepare the soft-boiled eggs. Bring a pan of water up to boiling point, add 3 of the eggs and cook for 7 minutes. After this time remove and run immediately under cold water to cool. Peel the shell off the eggs carefully and place to one side ready for assembly.
6. Next prepare the pastry. Lay one pastry sheet out on a baking tray lined with baking parchment, cover loosely in clingfilm and return to the fridge, this will be the base of the coulibiac. Take the 2nd sheet and roll it out with a rolling pin on a lightly floured surface until it is slightly larger than the base sheet. If inclined cut a scale pattern into the pastry using a melon baller or top of a dessert spoon. This is not a necessity but looks impressive when it comes to serving. Place the pastry top on another baking sheet, loosely cover with Clingfilm and pop in the fridge until ready.
7. Once the eggs and rice mixture are prepared and cooled the coulibiac is ready to assemble. Take your first pastry sheet out of the fridge (leaving it on the tray) and start by placing one of the trout fillets along the centre. Next top with half of the rice (the other half is reserved for serving) and lay the 3 boiled eggs equally spaced down the centre. Then build the rice up around them. Make sure there is a 4 – 5 cm gap left around the edge of the pastry. Finally add the 2nd trout fillet over the top. The photo below should help with the assembly steps.
8. Make an egg wash with the remaining egg and brush around the edge of the pastry base. Take your 2nd sheet of pastry out of the fridge and carefully lay over the trout, rice and eggs. Press down along the edges with your fingers, trim away any excess pastry (leaving around 3cm) and then seal the edges by crimping with a fork. Egg wash the outside of the coulibiac and place in the fridge for at least 30 mins before cooking.
9. Once chilled, remove from the fridge and cook in a pre-heated oven set to 200°C fan for 10 minutes. After 10 minutes reduce the temperature to 180°C fan and cook for a further 25 minutes or until the pastry is beautifully golden and brown. Once cooked remove from the oven and leave to stand for 10 minutes before serving.
10. While the coulibiac is resting make a mint yogurt buy mixing together the chopped mint and yogurt with a generous pinch of salt.
11. Serve the coulibiac at the table and slice into generous portions, alongside the remaining rice and mint yoghurt. Also, delicious cold the next day.