Trout Kedgeree is a traditional British recipe for the Anglo-Indian dish of fish cooked with spiced rice that's traditionally served at breakfast time. The full recipe is presented here and I hope you enjoy this classic British version of Trout Kedgeree.
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Kedgeree is definitely one of the classic Anglo–Indian dishes and it's a breakfast favourite of mine (at least when I have guests to entertain). I usually make it with fairly robust fish such as mackerel, but this trout version caught my eye.
Ingredients:
1 tsp paprika
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
¼ tsp chilli powder
¼ tsp curry leaves
350g skinned trout fillets (cut into 3cm strips)
1 large onion, thinly sliced
25g butter
225g cooked rice (100g uncooked weight)
100g clams (or cooked prawns)
150ml single cream
salt and freshly-ground black pepper, to taste
Method:
Add all the spices in a bowl and season with salt and pepper. Meanwhile, melt the butter in a pan and add the onion. Cook, stirring every now and then until onions are soft and golden brown in colour. Sprinkle the spices over the onions and cook for about a minute. Add the trout pieces and cook until lightly browned.
Reduce the heat, loosen the rice with a fork and sprinkle over the trout. Add the cream, heating until the entire mixture begins to bubble. Season and serve immediately.
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