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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R298.27
for 4 servings · R74.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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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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Low Fat Plain Yoghurt needs 160 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 53% of packR10.66
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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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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 4Rainbow Trout Side 220 g R139.99 · whole pack (size can't be divided)R139.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Medium Curry Powder needs 10 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Brown Basmati Rice needs 200 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Shopping
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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, Dill, Fish, Lemon Juice, Medium Curry Powder, Onion, Pea, Rainbow Trout Fillets, Tomato, Turmeric, Yoghurt
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, Dill, Fish, Lemon Juice, Medium Curry Powder, Onion, Pea, Rainbow Trout Fillets, Tomato, Turmeric, Yoghurt
How many calories does Curried Trout Kedgeree have?
497 calories
How much fat content does Curried Trout Kedgeree have?
grams