- 0:20 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Kedgeree is a versatile meal which can be eaten any time of day and can be made with many different ingredients. This version is simple, quick and delicious.
Ingredients
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4 eggs
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25g butter
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1 onion, finely chopped
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1 1/4 cups (250g) white long-grain rice
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1 red capsicum, deseeded, cut into 1cm pieces
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1 tablespoon mild curry paste
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1/2 teaspoon ground turmeric
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Salt & freshly ground pepper
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600ml Massel vegetable liquid stock
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2 x 150g pkts smoked trout portions
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2 tablespoons chopped fresh continental parsley
Method
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Step 1Cook the eggs in a saucepan of boiling water for 7 minutes. Drain, cool slightly, then peel and quarter.
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Step 2Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Stir in the rice, capsicum, curry paste and turmeric. Pour in the stock and a pinch of salt. Bring to the boil, cover and cook over a low heat for 15 minutes.
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Step 3Remove the trout skin and discard. Flake the trout and stir through the rice with the parsley. Season with salt and pepper. Cover and set aside for a further 5 minutes. Serve with the eggs.
Nutrition
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1930 kj
Energy
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14g
Fat Total
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6g
Saturated Fat
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29g
Protein
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1307.18mg
Sodium
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3g
Carbs (sugar)
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53g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Luke Burgess
- Publication: Fresh Living
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