Hot-Smoked Trout Kedgeree Recipe

Cooking Directions

• STEP 1.Start by cooking the rice according to the package instructions. Once cooked, set it aside.
• STEP 2.In a large pan, heat some oil and sauté the onions until they become translucent.
• STEP 3.Add the curry powder, turmeric, and cumin to the pan and cook for a minute to release their flavors.
• STEP 4.Add the cooked rice, hot-smoked trout, peas, and chopped boiled eggs to the pan. Stir gently to combine all the ingredients.
• STEP 5.Cook for a few more minutes until everything is heated through.
• STEP 6.Garnish with fresh herbs like cilantro or parsley before serving.
• STEP 7.Serve the Hot-Smoked Trout Kedgeree hot and enjoy!

Cooking Tips

• You can use any type of hot-smoked trout for this recipe, such as hot-smoked salmon or mackerel.
• Feel free to adjust the spices according to your taste preferences.
• For added flavor, you can squeeze some lemon juice over the kedgeree before serving.

Storage and Serving

• Hot-Smoked Trout Kedgeree is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the kedgeree in a pan over low heat, adding a splash of water or broth to prevent it from drying out.
• Serve the reheated kedgeree with a side of yogurt or chutney for a delicious meal.