Tuesday, July 30, 2013

Indian-style Kedgeree

From Taste.com.au

Serves 4

Get This -


1 1/2 cups long-grain white rice
30g butter
1 medium brown onion, finely chopped
1 garlic clove, crushed
1 tablespoon medium curry powder
200g smoked trout fillets, flaked
2 tablespoons finely chopped fresh coriander leaves
2 tablespoons finely chopped fresh flat-leaf parsley leaves
4 hard-boiled eggs, quartered


Do This -

  1. Cook rice following packet directions. Line a baking tray with baking paper. Spread rice over prepared tray. Cool. Cover and refrigerate for 3 hours.
  2. Melt butter in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and curry powder. Cook, stirring, for 1 minute or until fragrant.
  3. Add rice, trout, coriander and parsley. Cook, stirring, for 3 minutes or until heated through. Divide between bowls. Top with egg. Serve.

Options for next time - use prawns instead of smoked trout, add 1 large red chilli, serve with lemon wedges as well as boiled eggs.


Recipe from Taste.com.au

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