serves

4

pieces

Serves

prep-time

15

minutes

Preparation Time

10

min

Cooking Time

Ingredients
Directions
  1. Remove the skin and bones from the trout, flake into chunks and set aside.
  2. Melt the butter in a fry pan over a low heat. Add the spring onion, garlic and ginger; cook stirring for 3 minutes until softened.
  3. Add the curry and mustard powder and bay leaf. Cook for a further 1 minute. Stir through chopped tomatoes and lemon juice.
  4. Add the fish and rice to the pan and gently heat through.
  5. Add the eggs, & coriander stir gently. Season to taste with salt and pepper.
Recipe Tip

Serving suggestion: Serve with natural yoghurt

I'm cooking now!
#MyMcCormickCreation
Top