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Rate this recipe by Keens
1 whole smoked trout
50 g butter
4-5 spring onions, finely chopped
McCormick Cloves Whole
McCormick Ginger Ground
KEEN'S Traditional Curry Powder
KEEN'S Mustard Powder
2 tomatoes, roughly chopped
1/4 cup lemon juice
2 cups cooked basmati rice/or long grain
4 hard boiled "eggs", quartered
McCormick Coriander Leaves
salt and ground pepper
natural yoghurt, to serve
Remove the skin and bones from the trout, flake into chunks and set aside.
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.
Add the curry and mustard powder and bay leaf. Cook for a further 1 minute. Stir through chopped tomatoes and lemon juice.
Add the fish and rice to the pan and gently heat through.
Add the eggs, & coriander stir gently. Season to taste with salt and pepper.
Serving suggestion: Serve with natural yoghurt
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