Name: Indian-style kedgeree
Prep time: 185 min
Cook time: 25 min
Total time: 210 min
Yield: 1
Cuisine: british
Ingredients: 300.00 gm white long-grain rice; 30g butter; 1 medium brown onion, finely chopped; 1 garlic clove, crushed; 10.00 gm medium curry powder; 200g smoked trout fillets, flaked; 40.00 ml finely chopped fresh coriander leaves; 40.00 ml finely chopped fresh flat-leaf parsley leaves; 4 hard-boiled eggs, quartered

Indian-style kedgeree

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Prep Time:
185 minutes

Cook Time:
25 minutes

Total Time:
210 minutes

Kedgeree: A timeless favorite for any meal.

Ingredients:

300.00 gm white long-grain rice
30g butter
1 medium brown onion, finely chopped
10.00 gm medium curry powder
200g smoked trout fillets, flaked
40.00 ml finely chopped fresh coriander leaves
40.00 ml finely chopped fresh flat-leaf parsley leaves
4 hard-boiled eggs, quartered

Instructions:

Prepare the rice according to the package instructions. Line a baking tray with parchment paper, spread the cooked rice on it, then let it cool. Refrigerate the tray covered for 3 hours.
In a large frying pan over medium heat, melt butter until sizzling. Add onion and cook until softened, about 5 minutes, stirring occasionally. Stir in garlic and curry powder and cook for an additional minute until fragrant.
Combine rice, trout, fresh coriander, and parsley in a pan. Stir and cook for 3 minutes or until warmed through. Portion into bowls and garnish with an egg. Enjoy your delicious meal!

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