Ingredients

• 2 eggs, at room temperature
• 2 tbs sunflower oil
• 1 onion, thinly sliced
• 1 tbs grated ginger
• 2 garlic cloves, finely chopped
• 1 1/2 tsp brown mustard seeds
• 3 tsp curry powder
• 10 curry leaves
• 1 1/2 cups (300g) SunRice basmati rice
• 1 cup (250ml) milk
• 2 cups (500ml) Massel chicken style liquid stock
• 1 cup (120g) frozen peas, thawed
• 300g hot-smoked ocean trout or salmon, skin removed, flaked

Method

• Step 1 Bring a small saucepan of water to the boil over medium heat and add the eggs. Cook for 6 minutes for soft-boiled or until cooked to your liking. Drain and run under cold water, then set aside.
• Step 2 Heat the oil in a saucepan over medium heat. Cook onion for 6 minutes or until pale golden. Add the ginger, garlic, mustard seeds, curry powder and curry leaves, then season and cook for 2 minutes or until fragrant. Add the rice and cook for 1 minute to toast, then add milk and stock, stirring and scraping the bottom of the pan. Bring to a simmer, reduce heat to low, cover and cook for 8-10 minutes until liquid is absorbed and rice is tender. Add the peas and trout, and stir to combine, then cook for a further 1-2 minutes until heated through.
• Step 3 Peel and quarter the eggs and serve on top of the kedgeree.