Smoked trout laced through a glorious mixture of golden turmeric rice, fresh tomatoes & peas. Taken to the next level with curried mayo & nutty almonds. This is a wholesomely homestyle golden delicious dish bound to take first prize every time!
Smoked Trout Kedgeree
Smoked Trout Kedgeree
with curried mayo, almonds & turmeric rice
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Almonds
- Fish
- Fresh Parsley
- Ground Turmeric
- Leeks
- Lemon Juice
- Medium Curry Powder
- Onion
- Onions
- Peas
- Smoked Trout Ribbons
- That Mayo (Original)
- Tomato
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s (optional)
- Butter (optional)
GOLDEN RICE
Place the rinsed rice in a pot with the turmeric and 200ml 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.
CHOP CHOP
While the rice is simmering, rinse, pick, and roughly chop the parsley. Rinse and roughly dice the Tomato. Trim the leek and cut in half lengthwise. Rinse the halved leek and roughly chop. Roughly chop the smoked trout.
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET THE KED GOING
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the chopped Leeks until golden brown, 6-7 minutes (shifting occasionally).
PEDEGREE KEDGEREE
When the Onions are done, add the cooked rice, the diced Tomatoes, and the peas to the pan. Cook until heated through, 2-3 minutes. Remove from the heat and gently mix in the smoked trout pieces, ½ the lemon juice, and seasoning. In a small bowl, combine the mayo with the curry powder, the remaining lemon juice, and seasoning.
SO FINE!
Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with the curried mayo and garnish with the Almonds. Dig in, Chef!
GOLDEN RICE
Place the rinsed rice in a pot with the turmeric and 400ml 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.
CHOP CHOP
While the rice is simmering, rinse, pick, and roughly chop the parsley. Rinse and roughly dice the Tomato. Trim the leeks and cut in half lengthwise. Rinse the halved leeks and roughly chop. Roughly chop the smoked trout.
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET THE KED GOING
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the chopped Leeks until golden brown, 6-7 minutes (shifting occasionally).
PEDEGREE KEDGEREE
When the Onions are done, add the cooked rice, the diced Tomatoes, and the peas to the pan. Cook until heated through, 2-3 minutes. Remove from the heat and gently mix in the smoked trout pieces, ½ the lemon juice, and seasoning. In a small bowl, combine the mayo with the curry powder, the remaining lemon juice, and seasoning.
SO FINE!
Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with the curried mayo and garnish with the Almonds. Dig in, Chef!
GOLDEN RICE
Place the rinsed rice in a pot with the 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.
CHOP CHOP
While the rice is simmering, rinse, pick, and roughly chop the parsley. Rinse and roughly dice the Tomato. Trim the leeks and cut in half lengthwise. Rinse the halved leeks and roughly chop. Roughly chop the smoked trout.
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET THE KED GOING
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the chopped Leeks until golden brown, 8-10 minutes (shifting occasionally).
PEDEGREE KEDGEREE
When the Onions are done, add the cooked rice, the diced Tomatoes, and the peas to the pan. Cook until heated through, 2-3 minutes. Remove from the heat and gently mix in the smoked trout pieces, ½ the lemon juice, and seasoning. In a small bowl, combine the mayo with the curry powder, the remaining lemon juice, and seasoning.
SO FINE!
Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with the curried mayo and garnish with the Almonds. Dig in, Chef!
GOLDEN RICE
Place the rinsed rice in a pot with the turmeric and 800ml 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.
CHOP CHOP
While the rice is simmering, rinse, pick, and roughly chop the parsley. Rinse and roughly dice the Tomato. Trim the leeks and cut in half lengthwise. Rinse the halved leeks and roughly chop. Roughly chop the smoked trout.
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET THE KED GOING
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the chopped Leeks until golden brown, 8-10 minutes (shifting occasionally).
PEDEGREE KEDGEREE
When the Onions are done, add the cooked rice, the diced Tomatoes, and the peas to the pan. Cook until heated through, 2-3 minutes. Remove from the heat and gently mix in the smoked trout pieces, ½ the lemon juice, and seasoning. In a small bowl, combine the mayo with the curry powder, the remaining lemon juice, and seasoning.
SO FINE!
Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with the curried mayo and garnish with the Almonds. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Smoked Trout Kedgeree?
The preparation time for Smoked Trout Kedgeree with curried mayo, almonds & turmeric rice is between 10 and 25 minutes.
What is the total time required to make Smoked Trout Kedgeree with curried mayo, almonds & turmeric rice?
The total time required to make Smoked Trout Kedgeree with curried mayo, almonds & turmeric rice is between 25 and 35 minutes.
How many servings does Smoked Trout Kedgeree provide?
4 servings
What are the main ingredients in Smoked Trout Kedgeree?
Almonds, Fish, Fresh Parsley, Ground Turmeric, Leeks, Lemon Juice, Medium Curry Powder, Onion, Onions, Peas, Smoked Trout Ribbons, That Mayo (Original), Tomato, Tomatoes, White Basmati Rice
What is the nutritional information of Smoked Trout Kedgeree?
Calories: 923, Carbs: 131 grams, Fat: grams, Protein: 29.3 grams, Sugar: 15.2 grams, Salt: 950 grams
How do I prepare Smoked Trout Kedgeree?
PEDEGREE KEDGEREE: When the onions are done, add the cooked rice, the diced tomatoes, and the peas to the pan. Cook until heated through, 2-3 minutes. Remove from the heat and gently mix in the smoked trout pieces, ½ the lemon juice, and seasoning. In a small bowl, combine the mayo with the curry powder, the remaining lemon juice, and seasoning. CHOP CHOP: While the rice is simmering, rinse, pick, and roughly chop the parsley. Rinse and roughly dice the tomato. Trim the leeks and cut in half lengthwise. Rinse the halved leeks and roughly chop. Roughly chop the smoked trout. GOLDEN RICE: Place the rinsed rice in a pot with the turmeric and 400ml 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. TOASTED ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GET THE KED GOING: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the chopped leeks until golden brown, 6-7 minutes (shifting occasionally). SO FINE!: Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with the curried mayo and garnish with the almonds. Dig in, Chef!
What should be prepared from my kitchen to make Smoked Trout Kedgeree?
Almonds, Fish, Fresh Parsley, Ground Turmeric, Leeks, Lemon Juice, Medium Curry Powder, Onion, Onions, Peas, Smoked Trout Ribbons, That Mayo (Original), Tomato, Tomatoes, White Basmati Rice
How many calories does Smoked Trout Kedgeree have?
923 calories
How much fat content does Smoked Trout Kedgeree have?
grams
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