eCook Meal
Crispy Trout Kedgeree
with curried mayo, almonds & turmeric rice
We’re using a popular British breakfast as inspiration for dinner tonight: kedgeree! Fluffy turmeric rice is loaded with pops of peas, tangy tomato, flaky trout, & caramelised onions, topped with an optional boiled egg, and sided with a curry-infused mayo. Finished with fresh parsley and crunchy almonds.
Serving guide
Choose your portion size.
RICE
Place the rinsed rice in a pot with Turmeric and 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
NUTS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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 and season. Using two forks, break apart the trout flesh into flakes and roughly chop the crispy skin.
OPTIONAL EGG
Bring a small pot of water to the boil. Once boiling, place an egg in the pot and cook for 6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled egg. Remove the egg from the pot and submerge in cold water. Peel when cool enough to handle and quarter.
PEDEGREE KEDGEREE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). Mix in the cooked rice, the diced tomatoes, and the peas. Cook until heated through, 1-2 minutes shifting occasionally. Remove from the heat, gently mix in the flaked trout, the crispy chopped skin, and season.
SOME PREP
In a small bowl, combine the Mayo with the curry powder, ½ of the lemon juice (to taste), and season.
DINNER IS READY
Plate up the hearty kedgeree and sprinkle over the chopped Parsley. Dollop with the curried mayo, sprinkle over the toasted Almonds and garnish with the remaining egg (if used). Drizzle over the remaining lemon juice. Dig in!
RICE
Place the rinsed rice in a pot with Turmeric and 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
NUTS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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 and season. Using two forks, break apart the trout flesh into flakes and roughly chop the crispy skin.
OPTIONAL EGG
Bring a small pot of water to the boil. Once boiling, place the eggs in the pot and cook for 6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled eggs. Remove the eggs from the pot and submerge in cold water. Peel when cool enough to handle and quarter.
PEDEGREE KEDGEREE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). Mix in the cooked rice, the diced tomatoes, and the peas. Cook until heated through, 1-2 minutes shifting occasionally. Remove from the heat, gently mix in the flaked trout, the crispy chopped skin, and season.
SOME PREP
In a small bowl, combine the Mayo with the curry powder, ½ of the lemon juice (to taste), and season.
DINNER IS READY
Plate up the hearty kedgeree and sprinkle over the chopped Parsley. Dollop with the curried mayo, sprinkle over the toasted Almonds and garnish with the remaining eggs (if used). Drizzle over the remaining lemon juice. Dig in!
RICE
Place the rinsed rice in a pot with Turmeric and 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
NUTS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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 and season. Using two forks, break apart the trout flesh into flakes and roughly chop the crispy skin.
OPTIONAL EGG
Bring a small pot of water to the boil. Once boiling, place the eggs in the pot and cook for 6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled eggs. Remove the eggs from the pot and submerge in cold water. Peel when cool enough to handle and quarter.
PEDEGREE KEDGEREE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 12-15 minutes (shifting occasionally). Mix in the cooked rice, the diced tomatoes, and the peas. Cook until heated through, 2-3 minutes shifting occasionally. Remove from the heat, gently mix in the flaked trout, the crispy chopped skin, and season.
SOME PREP
In a small bowl, combine the Mayo with the curry powder, ½ of the lemon juice (to taste), and season.
DINNER IS READY
Plate up the hearty kedgeree and sprinkle over the chopped Parsley. Dollop with the curried mayo, sprinkle over the toasted Almonds and garnish with the remaining eggs (if used). Drizzle over the remaining lemon juice. Dig in!
RICE
Place the rinsed rice in a pot with Turmeric and 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
NUTS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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 and season. Using two forks, break apart the trout flesh into flakes and roughly chop the crispy skin.
OPTIONAL EGG
Bring a small pot of water to the boil. Once boiling, place the eggs in the pot and cook for 6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled eggs. Remove the eggs from the pot and submerge in cold water. Peel when cool enough to handle and quarter.
PEDEGREE KEDGEREE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 12-15 minutes (shifting occasionally). Mix in the cooked rice, the diced tomatoes, and the peas. Cook until heated through, 2-3 minutes shifting occasionally. Remove from the heat, gently mix in the flaked trout, the crispy chopped skin, and season.
SOME PREP
In a small bowl, combine the Mayo with the curry powder, ½ of the lemon juice (to taste), and season.
DINNER IS READY
Plate up the hearty kedgeree and sprinkle over the chopped Parsley. Dollop with the curried mayo, sprinkle over the toasted Almonds and garnish with the remaining eggs (if used). Drizzle over the remaining lemon juice. Dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R215.33
for 4 servings · R53.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Medium Curry Powder needs 20 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Rainbow Trout Fillets needs 4Soya and Ginger Rainbow Trout Nibbles 20 g R21.99 · whole pack (size can't be divided)R21.99
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Ground Turmeric needs 5 mlCrushed Turmeric 50 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Mayo needs 200 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 44% of packR50.55
Shopping
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Frequently Asked Questions
What is the preparation time for Crispy Trout Kedgeree?
The preparation time for Crispy Trout Kedgeree with curried mayo, almonds & turmeric rice is between 25 and 45 minutes.
What is the total time required to make Crispy Trout Kedgeree with curried mayo, almonds & turmeric rice?
The total time required to make Crispy Trout Kedgeree with curried mayo, almonds & turmeric rice is between 40 and 60 minutes.
How many servings does Crispy Trout Kedgeree provide?
4 servings
What are the main ingredients in Crispy Trout Kedgeree?
Almonds, Fish, Lemon Juice, Mayo, Medium Curry Powder, Onion, Parsley, Pea, Rainbow Trout Fillets, Tomato, Turmeric, White Basmati Rice
What is the nutritional information of Crispy Trout Kedgeree?
Calories: 877, Carbs: 88 grams, Fat: grams, Protein: 38.7 grams, Sugar: 17.8 grams, Salt: 269 grams
How do I prepare Crispy Trout Kedgeree?
OPTIONAL EGG: Bring a small pot of water to the boil. Once boiling, place the eggs in the pot and cook for 6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled eggs. Remove the eggs from the pot and submerge in cold water. Peel when cool enough to handle and quarter. PEDEGREE KEDGEREE: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). Mix in the cooked rice, the diced tomatoes, and the peas. Cook until heated through, 1-2 minutes shifting occasionally. Remove from the heat, gently mix in the flaked trout, the crispy chopped skin, and season. SOME PREP: In a small bowl, combine the mayo with the curry powder, ½ of the lemon juice (to taste), and season. TROUT: Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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 and season. Using two forks, break apart the trout flesh into flakes and roughly chop the crispy skin. NUTS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. DINNER IS READY: Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with the curried mayo, sprinkle over the toasted almonds and garnish with the remaining eggs (if used). Drizzle over the remaining lemon juice. Dig in! RICE: Place the rinsed rice in a pot with turmeric and 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Crispy Trout Kedgeree?
Almonds, Fish, Lemon Juice, Mayo, Medium Curry Powder, Onion, Parsley, Pea, Rainbow Trout Fillets, Tomato, Turmeric, White Basmati Rice
How many calories does Crispy Trout Kedgeree have?
877 calories
How much fat content does Crispy Trout Kedgeree have?
grams