Smoked trout with curried rice
¼ cup(s), (50g)
½ small, thinly sliced
¾ tsp, mild
Vegetable mix, non-starchy, frozen
¾ cup(s), (90g)
50 g, rainbow, skin removed, flaked
⅓ cup(s), coarsely chopped
1 medium, halved or quartered
1 medium, cheek
- Cook the rice in a small saucepan of boiling water for 10-12 minutes or until just tender. Drain well.
- Heat the oil in a medium frying pan over medium-high heat. Cook the onion, stirring, for 3 minutes or until softened. Add curry powder and cook, stirring, for 30 seconds or until fragrant.
- Add rice and vegetable mix and cook, stirring, for 3 minutes or until vegetables are heated through.
- Add trout and coriander to the rice mixture and fold to combine. Top with egg, extra coriander leaves and lime.