•             25g butter

•             1 red onion, finely chopped

•             2cm piece of fresh ginger, peeled and grated

•             1 tsp curry powder

•             250g (1 1Ž4 cups) long-grain rice

•             500ml (2 cups) water

•             200g smoked trout fillets, boned and flaked

•             To serve:

•             3 hard-boiled eggs, quartered

•             A handful of coriander leaves

•             Lime wedges

•             1Ž2 cucumber, sliced

 

Method:

1.                   Heat the oil and butter in a saucepan over medium heat. Add the onion with a good pinch of sea salt and cook for eight to ten minutes until soft.

2.                   Add the ginger and curry powder and cook for two minutes.

3.                    Add the rice to the pan and stir to coat in oil.

4.                   Pour in water; bring to boil and then turn down to a simmer.

5.                   Cover the pan and cook for 15 minutes, or until all the water has been absorbed.

6.                   Remove the pan from the heat.

7.                   Carefully stir in the trout. Serve the kedgeree topped with egg and coriander leaves.

8.                   Serve the lime wedges and cucumber on the side.

 

(From Poh’s Kitchen)