Name: Hot-smoked Trout Kedgeree Recipe
Total time: 32 min
Yield: 4
Cuisine: Indian

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This tasty take on traditional kedgeree features hot-smoked salmon and peas. 

How to make Hot-smoked Trout Kedgeree Recipe

Warren Mendes

Crawler

Indian

<p>This tasty take on traditional kedgeree features hot-smoked salmon and peas. </p>

Eggs,  at room temperature

Sunflower oil

Onion,  Thinly Sliced

Grated ginger

Garlic Cloves,  Finely Chopped

Brown mustard seeds

Curry powder

Curry leaves

Sunrice basmati rice

Milk

Massel chicken style liquid stock

Frozen Peas,  Thawed

Bring a small saucepan of water to the boil over medium heat and add the eggs. Cook for 6 minutes for soft-boiled or until cooked to your liking. Drain and run under cold water, then set aside.

step 1

Heat the oil in a saucepan over medium heat. Cook onion for 6 minutes or until pale golden. Add the ginger, garlic, mustard seeds, curry powder and curry leaves, then season and cook for 2 minutes or until fragrant. Add the rice and cook for 1 minute to toast, then add milk and stock, stirring and scraping the bottom of the pan. Bring to a simmer, reduce heat to low, cover and cook for 8-10 minutes until liquid is absorbed and rice is tender. Add the peas and trout, and stir to combine, then cook for a further 1-2 minutes until heated through.

step 2

Peel and quarter the eggs and serve on top of the kedgeree.

step 3

Taste