Postpartum · Breakfast
Hot-Smoked Trout Kedgeree-Style Rice
A gently curried rice with flaked hot-smoked trout, peas and boiled eggs - the Anglo-Indian breakfast that eats like brunch and stocks like a supplement.
Per serving (approx.): 570 kcal · 32 g protein · 52 g carbs · 26 g fat · 4 g fiber
Ingredients
for 2 people
- 150 gbasmati rice
- 2 tbspbutter
- 1onion, finely chopped
- 2 tspmild curry powder
- 100 gfrozen peas
- 200 ghot-smoked trout, flaked
- 4large eggs, boiled and quartered
- 1lemon, in wedges
- 10 gparsley, chopped
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Rice. Cook the rice; drain. Soften the onion in the butter, add curry powder for 1 minute.
- Fold. Fold in rice, peas and trout; warm through gently so the fish stays in flakes.
- Finish. Top with eggs, parsley and lemon. Also excellent reheated at lunch, which is likely when you'll finish it.
Worth knowingKedgeree stacks DHA, vitamin D, choline and iodine into one comforting pan - Victorian batch-cooking wisdom, postpartum edition.
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