Kedgeree, an East Indian dish composed of lentils, rice, fried onions, spices and ginger, was promptly adopted (and adapted) by the English in the 18th century and transformed into what is now a popular British breakfast. Here, we’ve swapped the traditional English smoked haddock in favour of tender, flaky smoked trout, and we swear by this recipe for brunch, lunch or any dinner occasion.
Cool rice for 10 minutes.
Wash the rice in a bowl covered with cold water, swishing with your hand, or until the water runs clear. For the fluffiest grains of rice, wash and drain the rice 3 times then cover with cold water for 20 minutes or until the grains are pearly white. Strain through a fine-mesh sieve and continue with the recipe.
Combine rice and two cups water to a medium saucepan; bring to a boil. Reduce heat to low and simmer, covered for about 12 minutes. Remove from heat and let stand 10 minutes; fluff with a fork and spread on a large platter or baking sheet. Let cool.
Meanwhile, heat a large skillet over medium heat. Add butter to melt. Add onions and cook, stirring until almost softened, about 4 minutes. Add garlic, ginger, curry, cumin, salt and turmeric, and cook until fragrant, about 2 minutes. Add tomatoes and cook, stirring until softened, roughly 3 minutes.
Crumble in half of the cooled rice and all the peas. Stir just enough to incorporate the rice; stir in remaining rice, and cook until flavours are combined and just hot. Sprinkle with green onions and cilantro.
To cook the eggs, bring a small pot of water to a boil. Using a spoon, gently drop the eggs and cook over a medium boil for 9 minutes. Drain and immerse under cold running water until cool. Remove shells and set aside.
Scrape onto a serving platter and top with quartered eggs and lemon wedges for squeezing (if using).