Trout kedgeree
Kedgeree is either Indian in origin or (according to some sources) a Scottish recipe taken out to India and returned with an Oriental twist.
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Cooking tools:
- Saucepan
- Kettle
- Stove
- Chef's knife
- Cutting board
- Spoon
- Fork
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 250-300g (9-101⁄2oz) dry basmati rice
- Boiling water
- 1 tbsp sunflower oil
- Freshly ground black pepper and sea salt
- 4 cooked trout fillets, skinned and deboned
- 50g (2oz) sultanas
- 1 bay leaf
- 100ml (4fl oz) milk
- 100g (4oz) butter
- 1 tsp curry powder or to taste (I use medium strength)
- 1-2 tbsp Mrs Ball’s Peach Chutney
- 2 tbsp crème fraîche
- Lemon juice to taste
- Coriander, chopped
- 2 hard-boiled eggs, peeled and quartered
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