This delicious Indian breakfast dish is made with trout, eggs and basmati rice.
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 Keen's curry and mustard powders 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, and coriander and stir gently. Season to taste with salt and pepper.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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