Smoked ocean trout kedgeree | Women's Weekly Food

Ingredients

• 2 tablespoons olive oil
• 1 large brown onion (200g), sliced thinly
• 1 tablespoon brown sugar
• 2 tablespoons malt vinegar
• 4 green onions, cut into 3cm lengths
• 2 cloves garlic, crushed
• 2 teaspoons mild curry powder
• 4 cups (600g) cooked white medium-grain rice
• 600 grams smoked ocean trout fillets, skinned, flaked
• 1 cup (120g) frozen peas
• 1 tablespoon lemon juice
• 1/4 cup finely chopped fresh flat-leaf parsley
• 4 hard-boiled eggs, quartered