| | Indian-style kedgeree
Indian-style kedgeree
Indian-style kedgeree 4.3-5 9
  • Calories: 2050 kj
  • Fat: 14.8g
  • Carbohydrates: 63g

How to Make:

  1. Cook rice following packet directions. Line a baking tray with baking paper. Spread rice over prepared tray. Cool. Cover and refrigerate for 3 hours.
  2. Melt butter in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and curry powder. Cook, stirring, for 1 minute or until fragrant.
  3. Add rice, trout, coriander and parsley. Cook, stirring, for 3 minutes or until heated through. Divide between bowls. Top with egg. Serve.
Time for preparing:
25 min.


  • 1 1/2 cups white long-grain 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