Kedgeree with Trout
Kedgeree – K
Part of A-Z, Series in Food Weekly – Sunday Times 2013No two recipes are the same. Loosely based on left-over cooked rice, spices, smoked fish and boiled eggs. Quick to make, great cure for a hangover and great for breakfast. Most recipes call for smoked haddock, as we do not get great haddock this side of the world we lightly smoked some of the tail end pieces of trout.
Ingredients
- 3 large eggs
- 600 g Lightly smoked trout
- 400 g cooked basmati rice
- 20 g butter
- 1 tbsp grated ginger
- 1 clove garlic
- 1-2 tbsp curry powder (depends on strength
- 10 curry leaves fresh if possible
- 1 tbsp mustard seeds
- 2 chopped tomatoes
- 1 hand full fresh coriander chopped
- Juice from one lemon
- 125 g plain yoghurt
Instructions
- Boil eggs for 7 -8 minutes and chill in ice water.
- Season trout with a little curry and grill fish with a little oil, when almost cooked remove a set aside.
- Place butter in sauce pan with onion, garlic, leaves and ginger, cook gently add mustard seeds then curry powder, releasing all the aromas add tomatoes with lemon juice.
- Add Rice and continue to cook with lid so it can steam a little at the same time.
- Add one grated egg, flaked fish – gently heat through. Top with half chopped coriander and halved eggs .
- Add other half coriander into yoghurt.
- Serve with limes, crisp fried onions, sliced fresh chillies and yoghurt
