- 4 eggs
- 50g butter
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 2 teaspoons curry powder
- 300g basmati rice
- 2 x 100g smoked trout fillets
- 2 lemons
- 2 handfuls parsley or coriander leaves
Hard boil the eggs for about 10 minutes and leave in cold water until needed.
Cook the rice (I use a steamer, but boiled is fine), refresh in cold water, drain and leave in fridge until needed.
Wrestle trout fillets out of cryopacking and flake into chunks, checking for fine bones.
Melt butter in a large frying pan over low heat and cook onion and garlic until soft.
Add curry powder and cook for another two minutes and add juice of one lemon. Peel eggs, cut into wedges.
Add fish and rice to pan, stir gently to heat through, then add eggs and coriander, stir gently.
Serve in a warmed dish with the second lemon cut into wedges.
- If you really can’t stand coriander (surprisingly, many people can’t), just substitute with parsley.
- Kedgeree traditionally uses smoked haddock fillets, use smoked trout or salmon instead.
- Serve for breakfast, lunch or an easy Sunday night dinner.
- Recipe created by Melissa Hughes for Kidspot.