Kedgeree recipe

You might not have heard of kedgeree before, but it’s a dish with a rich Anglo-Indian heritage. This version from Aussie chef Bill Granger uses smoked trout rather than traditional haddock. Perfect for gluten-intolerant friends.


1 tbs olive oil
25g butter
1 finely chopped red onion
1 finely chopped garlic clove
2cm piece of fresh ginger peeled and grated
1 tsp curry powder
250g long-grain rice
200g smoked trout fillets, boned and flaked.

To serve:
3 hard-boiled eggs
A handful of coriander leaves
Lime wedges
Half a cucumber, sliced. 


Heat the oil and butter in a saucepan over medium heat. Add the onion with a good pinch of salt and cook for 8-10 minutes until soft.

Then add the garlic, ginger and curry powder and cook for two minutes. Add the rice to the pan and stir to coat it in oil.

Pour in 500ml of water, bring to the boil and then turn down to a simmer. Cover the pan and cook for 15 minutes, or until the water has been absorbed.

Remove the pan from the heat and stir in the trout.

Serve the kedgeree topped with egg and coriander leaves, and with lime and cucumber on the side.

» TNT readers can buy Bill’s Basics for £17 (normally £25) with free p&p. To order, call 01256 302699 and quote “4NF”.