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.
- Cook the eggs in a saucepan of boiling water for 7 minutes. Drain, cool slightly, then peel and quarter.
- Melt 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.
- Remove 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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set