Step 1

Bring a small saucepan of water to the boil over medium heat and add the eggs. Cook for 6 minutes for soft-boiled or until cooked to your liking. Drain and run under cold water, then set aside.

Step 2

Heat the oil in a saucepan over medium heat. Cook onion for 6 minutes or until pale golden. Add the ginger, garlic, mustard seeds, curry powder and curry leaves, then season and cook for 2 minutes or until fragrant. Add the rice and cook for 1 minute to toast, then add milk and stock, stirring and scraping the bottom of the pan. Bring to a simmer, reduce heat to low, cover and cook for 8-10 minutes until liquid is absorbed and rice is tender. Add the peas and trout, and stir to combine, then cook for a further 1-2 minutes until heated through.

Step 3

Peel and quarter the eggs and serve on top of the kedgeree.