This delicious Indian breakfast dish is made with trout, eggs and basmati rice.


  • 1 400g whole smoked trout

  • 50g butter

  • 4-5 spring onions, finely chopped

  • 2 cloves (whole) garlic, crushed

  • 1 tbsp ginger

  • 2 tbsp Keen's curry

  • 1 tbsp Keen's mustard

  • 1 bay leaf

  • 2 tomatoes, roughly chopped

  • 1/4 cup lemon juice

  • 2 cups cooked basmati rice/or long grain

  • 4 hardboiled eggs, quartered

  • 1 cup coriander roughly chopped

  • salt and ground pepper

  • natural yoghurt, to serve


  • 1.

    Remove the skin and bones from the trout, flake into chunks and set aside.

  • 2.

    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.

  • 3.

    Add the Keen's curry and mustard powders and bay leaf. Cook for a further 1 minute. Stir through chopped tomatoes and lemon juice.

  • 4.

    Add the fish and rice to the pan and gently heat through.

  • 5.

    Add the eggs, and coriander and stir gently. Season to taste with salt and pepper.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 479kj
  • Fat Total 23g
  • Saturated Fat 9g
  • Protein 30g
  • Carbohydrate 45g
  • Sugar 4g
  • Sodium 942mg

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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