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Hot-smoked trout kedgeree
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Prep Time:
5 minutes
Cook Time:
27 minutes
Total Time:
32 minutes
Delicious twist on kedgeree with hot-smoked salmon and peas.
Ingredients:
  • 2 eggs, at room temperature
  • 36.80 gm sunflower oil
  • 1 onion, thinly sliced
  • 20.00 ml grated ginger
  • 2 garlic cloves, finely chopped
  • 1 1/2 tsp brown mustard seeds
  • 7.50 gm curry powder
  • 10 curry leaves
  • 300g basmati rice
  • 250ml milk
  • 500ml chicken stock
  • 120g pea
  • 300g hot-smoked ocean trout or salmon, skin removed, flaked
Instructions:
  • Boil a small saucepan of water over medium heat and gently add the eggs. Cook for 6 minutes for a soft-boiled consistency or until desired doneness. Drain, cool under cold water, and then set aside.
  • - Heat oil in a saucepan over medium heat, sauté onion until pale golden, then add ginger, garlic, mustard seeds, curry powder, and curry leaves. Season and cook until fragrant. - Stir in rice and cook to toast, then pour in milk and stock, scraping the bottom of the pan. Simmer, cover, and cook on low heat for 8-10 minutes until rice is tender. - Add peas and trout, stirring to combine, cook for 1-2 minutes until heated through.
  • Peel and quarter the eggs, then elegantly place them atop the flavorful kedgeree.

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