Kedgeree
4
piecesServes
15
minutesPreparation Time
10
minCooking Time
Ingredients
- 1 whole smoked trout
- 50 g butter
- 4-5 spring onions, finely chopped
- 2
- 1 tbsp McCormick Ginger Ground
- 2 tbsp KEEN'S Traditional Curry Powder
- 1 tbsp KEEN'S Mustard Powder
- 1
- 2 tomatoes, roughly chopped
- 1/4 cup lemon juice
- 2 cups cooked basmati rice/or long grain
- 4 hard boiled "eggs", quartered
- 1 cup McCormick Coriander Leaf
- salt and ground pepper
- natural yoghurt, to serve
Directions
- Remove the skin and bones from the trout, flake into chunks and set aside.
- Melt the butter in a fry pan over a low heat. Add the spring onion, garlic and ginger; cook stirring for 3 minutes until softened.
- Add the curry and mustard powder and bay leaf. Cook for a further 1 minute. Stir through chopped tomatoes and lemon juice.
- Add the fish and rice to the pan and gently heat through.
- Add the eggs, & coriander stir gently. Season to taste with salt and pepper.
