Quick kedgeree

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.

Recipe «Quick kedgeree» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 eggs, 25g butter, 1 onion, finely chopped, 1 1/4 cups white long-grain rice, 1 red capsicum, deseeded, cut into 1cm pieces , 1 tbsp mild curry paste, 1/2 tsp ground turmeric, Salt & freshly ground pepper , 600ml Massel vegetable liquid stock, 2 x 150g pkts smoked trout portions, 2 tbsp chopped fresh continental parsley.

Ingredients:

• 4 eggs 
• 25g butter 
• 1 onion, finely chopped 
• 1 1/4 cups white long-grain rice 
• 1 red capsicum, deseeded, cut into 1cm pieces 
• 1 tbsp mild curry paste 
• 1/2 tsp ground turmeric 
• Salt & freshly ground pepper 
• 600ml Massel vegetable liquid stock 
• 2 x 150g pkts smoked trout portions 
• 2 tbsp chopped fresh continental parsley 

Instructions

1. Cook the eggs in a saucepan of boiling water for 7 minutes. Drain, cool slightly, then peel and quarter.
2. 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.
3. 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.