A fantastic vegetarian main course
An easy midweek meal
Bring a pot of water to the boil and lower in the eggs. Allow to simmer for 7 minutes. Remove from the water and run under a cold tap, allow them to cool completely.
Rinse the rice under cold water and allow it to soak. Wash and slice your leeks.
Heat the butter in a large pan and add in the leeks. Cook for 5-7 minutes or until softened.
Stir in the curry powder and cook for 1 minute. Add the drained rice and stock and bring to a simmer. Put on the lid, turn down the heat and cook for 12 minutes.
The rice should have absorbed the stock, but add a splash of water if it needs it.
Stir in the trout and season to taste. Peel the eggs and quarter them.
Serve the kedgeree and place the eggs on top. Scatter over the dill and squeeze over the lemon juice. Enjoy!
Recipe from Olive