Kedgeree - 9Kitchen
Carefully remove the skin from the fish, taking care to remove all the bones. Place the meat into a bowl an...
Ingredients
- 1 hot smoked trout (approx 300g)
- 30g butter
- 1 onion, finely chopped
- 1 teaspoon curry powder
- 225g basmati rice
- 2 cups (500ml) boiling water
- ½ cup (125g) yoghurt
- juice of ½ lemon
- salt and freshly ground black pepper
- 3 hard boiled eggs, peeled and quartered
- 2 tablespoons chopped coriander
- extra yoghurt and coriander to serve
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