made with the trout I smoked. According to the writings of one Company factor in Calcutta, this is a breakfast dish ‘consisting of a little butter, two or three green chillies, a pyramid of boiled rice, a ditto egg, and a pound of dried fish, with salt and Cayenne at discretion, all mashed up on a hot water plate and baled down the throat with a spoon’. As a homage perhaps to its very obvious and very Indian parent dish, khichri, I added lentils, turmeric, slivers of ginger and mustard seeds, and rather a few more than two or three chillies. It came out very well, so much so that it was finished in two sittings. I need to catch some more trout for smoking, although I think the sea-fish aji would answer pretty well also.