Indian-style Kedgeree

by Cassandra

Information

Ingredients

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

Directions

1.) Cook rice following packet directions. Line a baking tray with baking paper.

2.)Spread rice over prepared tray. Cool. Cover and refrigerate for 3 hours.

3.) Melt butter in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened.

4.) Add garlic and curry powder. Cook, stirring, for 1 minute or until fragrant.

5.) Add rice, trout, coriander and parsley. Cook, stirring, for 3 minutes or until heated through. Divide between bowls. Top with egg. Serve