Kedgeree is one of Great Britian’s most familiar comfort food dishes, but not too well-known outside of the U.K. That said, if you’ve enjoyed a rice bowl with Indian-ish flavors, kedgeree will be right up your alley. Lovely for lunch or a simple dinner.
2 cups brown basmati rice
8 ounces ChalkStream trout (2 filets)
Freshly ground black pepper
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium onion, finely sliced
½ tablespoon medium curry powder
½ teaspoon ground coriander
½ teaspoon ground cumin
A small bunch of cilantro, leaves and stalks chopped finely
Scant 1 cup frozen peas
Scant 1 cup baby spinach
Lemon wedges, to serve
Cook rice according to package instructions. Hard boil the egg. While the rice is cooking, heat 1 tablespoon olive oil in a medium skillet over medium heat. Pat the trout filets dry and sprinkle with salt and pepper. Place trout, skin-side down, in the skillet and cook for 3 minutes on each side. Set aside.
Heat remaining 2 teaspoons oil in a frying pan over medium heat and cook, stirring, until soft. Add the spices and coriander stalks and cook for a further 2 minutes, stirring all the time. Put frozen peas in a colander and pour boiling water over them, and leave to drain.
Add rice, spinach, and peas to the pan together with a couple of table spoons of water. Cook for another 3 minutes until the spinach has wilted, the peas are cooked and rice is piping hot. Taste and adjust seasoning. Remove the skin from the trout and flake the fish into the dish. and top with the hard boiled egg and coriander leaves. Serve with lemon wedges.