This kedgeree is a speedy version of the classic, made with smoked trout fillets, curry powder and spring onions. The smoked trout lends a lovely smoky background flavour, and the soft eggs make things lovely and rich.
- 400g basmati rice
- 700ml chicken stock
- 1 tbsp. curry powder
- 1 tbsp. butter
- 1 bunch of spring onions
- 250g smoked trout fillets, boned, skinned and flaked
- 4 soft-boiled eggs
Finely chop the spring onions, removing any woody leaves and the stems. Melt the butter in a large saucepan.
Add the onions and curry powder and cook for a few minutes until the onions soften. Tip in the rice and stir to coat, then add the chicken stock.
Stir and boil for five minutes, then reduce the heat to low and simmer for 15 minutes.
To serve, toss the flaked fish through the rice. Cut the eggs into quarters and arrange on top of the rice.