Family friendly Indian

Hot-smoked trout kedgeree

Name: Hot-smoked trout kedgeree
Prep time: 5 min
Cook time: 27 min
Total time: 32 min
Yield: 4
Cuisine: /indian
Ingredients: 2 eggs, at room temperature; 2 tbs sunflower oil; 1 onion, thinly sliced; 1 tbs grated ginger; 2 garlic cloves, finely chopped; 1 1/2 tsp brown mustard seeds; 3 tsp curry powder; 10 curry leaves; 1 1/2 cups (300g) basmati rice; 1 cup (250ml) milk; 2 cups (500ml) Chicken Style Liquid Stock or Vegetable Liquid Stock; 1 cup (120g) frozen peas, thawed; 300g hot-smoked ocean trout or salmon, skin removed, flaked

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05m

27m

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by Warren Mendes

delicious. team

Oct 03, 2015

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

2 eggs, at room temperature
2 tbs sunflower oil
1 onion, thinly sliced
1 tbs grated ginger
2 garlic cloves, finely chopped
1 1/2 tsp brown mustard seeds
3 tsp curry powder
10 curry leaves
1 1/2 cups (300g) basmati rice
1 cup (250ml) milk
2 cups (500ml) Massel Chicken Style Liquid Stock or Massel Vegetable Liquid Stock
1 cup (120g) frozen peas, thawed
300g hot-smoked ocean trout or salmon, skin removed, flaked

Method

1.

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.
2.

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.
3.

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