We’re using a British breakfast dish as inspiration to add some variety to the menu, Chef! Perky with curry spice, the turmeric-infused brown basmati rice is dotted with tomato & peas. This forms the perfect flavour foundation for flaked trout, cooling cucumber & a zesty yoghurt drizzle.
Curried Trout Kedgeree
Curried Trout Kedgeree
with lemony-yoghurt
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Brown Basmati Rice
- Cucumber
- Fish
- Fresh Dill
- Ground Turmeric
- Lemon Juice
- Low Fat Plain Yoghurt
- Medium Curry Powder
- Onion
- Onions
- Peas
- Rainbow Trout Fillet/s
- Rainbow Trout Fillets
- Tomato
- Tomatoes
From your kitchen:
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Cooking Spray
- Oil (cooking, olive or coconut) (optional)
RICE
Place the rice in a pot with turmeric and 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.
TROUT
Place a pan over medium-high heat. Pat the trout dry with paper towel, lightly spray with cooking spray, or add a drizzle of oil to the pan (optional) and season. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan. Using two forks, break apart the trout flesh into flakes and roughly chop the crispy skin.
PEDEGREE KEDGEREE
Return the pan to medium heat. Lightly spray the Onion with cooking spray or add a drizzle of oil to the pan (optional). Fry the onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the curry powder and fry until fragrant, 30-60 seconds. Mix in the rice, Tomato, and peas. Cook until heated through, 2-3 minutes, shifting occasionally. Remove from the heat, gently mix in the flaked trout, crispy skin, and season.
SOME PREP
In a small bowl, combine the yoghurt with ½ the lemon juice (to taste), and season.
DINNER IS READY
Bowl up the trout kedgeree, scatter over the Cucumber, and drizzle over the remaining lemon juice (to taste). Finish with dollops of the lemony-yoghurt and garnish with a sprinkle of the dill. Dig in, Chef.
RICE
Place the rice in a pot with turmeric and 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.
TROUT
Place a pan over medium-high heat. Pat the trout dry with paper towel, lightly spray with cooking spray, or add a drizzle of oil to the pan (optional) and season. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan. Using two forks, break apart the trout flesh into flakes and roughly chop the crispy skin.
PEDEGREE KEDGEREE
Return the pan to medium heat. Lightly spray the Onion with cooking spray or add a drizzle of oil to the pan (optional). Fry the onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the curry powder and fry until fragrant, 30-60 seconds. Mix in the rice, Tomato, and peas. Cook until heated through, 2-3 minutes, shifting occasionally. Remove from the heat, gently mix in the flaked trout, crispy skin, and season.
SOME PREP
In a small bowl, combine the yoghurt with ½ the lemon juice (to taste), and season.
DINNER IS READY
Bowl up the trout kedgeree, scatter over the Cucumber, and drizzle over the remaining lemon juice (to taste). Finish with dollops of the lemony-yoghurt and garnish with a sprinkle of the dill. Dig in, Chef.
RICE
Place the rice in a pot with turmeric and 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
TROUT
Place a pan over medium-high heat. Pat the trout dry with paper towel, lightly spray with cooking spray, or add a drizzle of oil to the pan (optional) and season. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan. Using two forks, break apart the trout flesh into flakes and roughly chop the crispy skin.
PEDEGREE KEDGEREE
Return the pan to medium heat. Lightly spray the Onions with cooking spray or add a drizzle of oil to the pan (optional). Fry the onion until soft and lightly golden, 6-8 minutes (shifting occasionally). Add the curry powder and fry until fragrant, 30-60 seconds. Mix in the rice, tomato, and peas. Cook until heated through, 3-5 minutes, shifting occasionally. Remove from the heat, gently mix in the flaked trout, crispy skin, and season.
SOME PREP
In a small bowl, combine the yoghurt with ½ the lemon juice (to taste), and season.
DINNER IS READY
Bowl up the trout kedgeree, scatter over the Cucumber, and drizzle over the remaining lemon juice (to taste). Finish with dollops of the lemony-yoghurt and garnish with a sprinkle of the dill. Dig in, Chef.
RICE
Place the rice in a pot with turmeric and 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
TROUT
Place a pan over medium-high heat. Pat the trout dry with paper towel, lightly spray with cooking spray, or add a drizzle of oil to the pan (optional) and season. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan. Using two forks, break apart the trout flesh into flakes and roughly chop the crispy skin.
PEDEGREE KEDGEREE
Return the pan to medium heat. Lightly spray the Onions with cooking spray or add a drizzle of oil to the pan (optional). Fry the onion until soft and lightly golden, 6-8 minutes (shifting occasionally). Add the curry powder and fry until fragrant, 30-60 seconds. Mix in the rice, tomato, and peas. Cook until heated through, 3-5 minutes, shifting occasionally. Remove from the heat, gently mix in the flaked trout, crispy skin, and season.
SOME PREP
In a small bowl, combine the yoghurt with ½ the lemon juice (to taste), and season.
DINNER IS READY
Bowl up the trout kedgeree, scatter over the Cucumber, and drizzle over the remaining lemon juice (to taste). Finish with dollops of the lemony-yoghurt and garnish with a sprinkle of the dill. Dig in, Chef.
Frequently Asked Questions
What is the preparation time for Curried Trout Kedgeree?
The preparation time for Curried Trout Kedgeree with lemony-yoghurt is between 25 and 40 minutes.
What is the total time required to make Curried Trout Kedgeree with lemony-yoghurt?
The total time required to make Curried Trout Kedgeree with lemony-yoghurt is between 40 and 55 minutes.
How many servings does Curried Trout Kedgeree provide?
4 servings
What are the main ingredients in Curried Trout Kedgeree?
Brown Basmati Rice, Cucumber, Fish, Fresh Dill, Ground Turmeric, Lemon Juice, Low Fat Plain Yoghurt, Medium Curry Powder, Onion, Onions, Peas, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Tomato, Tomatoes
What is the nutritional information of Curried Trout Kedgeree?
Calories: 497, Carbs: 59 grams, Fat: grams, Protein: 36.6 grams, Sugar: 10 grams, Salt: 104 grams
How do I prepare Curried Trout Kedgeree?
DINNER IS READY: Bowl up the trout kedgeree, scatter over the cucumber, and drizzle over the remaining lemon juice (to taste). Finish with dollops of the lemony-yoghurt and garnish with a sprinkle of the dill. Dig in, Chef. SOME PREP: In a small bowl, combine the yoghurt with ½ the lemon juice (to taste), and season. PEDEGREE KEDGEREE: Return the pan to medium heat. Lightly spray the onion with cooking spray or add a drizzle of oil to the pan (optional). Fry the onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the curry powder and fry until fragrant, 30-60 seconds. Mix in the rice, tomato, and peas. Cook until heated through, 2-3 minutes, shifting occasionally. Remove from the heat, gently mix in the flaked trout, crispy skin, and season. TROUT: Place a pan over medium-high heat. Pat the trout dry with paper towel, lightly spray with cooking spray, or add a drizzle of oil to the pan (optional) and season. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan. Using two forks, break apart the trout flesh into flakes and roughly chop the crispy skin. RICE: Place the rice in a pot with turmeric and 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.
What should be prepared from my kitchen to make Curried Trout Kedgeree?
Brown Basmati Rice, Cucumber, Fish, Fresh Dill, Ground Turmeric, Lemon Juice, Low Fat Plain Yoghurt, Medium Curry Powder, Onion, Onions, Peas, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Tomato, Tomatoes
How many calories does Curried Trout Kedgeree have?
497 calories
How much fat content does Curried Trout Kedgeree have?
grams
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