Kedgeree
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 10 minutes
- 2-3 tablespoons curry powder*
- 100g/3.5ozs. butter
- 1 smoked trout, filleted
- 3 boiled eggs, peeled
- 3 cups cooked rice (I used brown basmati)
- 3/4 cup peas
- Salt for seasoning to taste
- 1/2 lemon thinly sliced into half moons
- 3 tablespoons chives/parsley
I like Baba's Meat Curry Powder available at large Asian grocery stores
Step 1 - Chop up one of the eggs and mix it with the rice. Heat a frypan on medium high heat and without adding oil or butter dry fry the curry powder until fragrant. Add the butter and cook for 2 minutes or so until the butter starts to brown and smell nutty.
Step 2 - Add the rice and stir in the peas. Fry and gently toss until the rice is coated in the spiced butter. Add the trout into the pan and fry until heated through. Season with salt and add chives and lemon slices and serve.