In a large pan bring the stock to the boil.
In a second pan, melt the butter and oil, add the garlic and onion and gently sweat for a couple of minutes. Add the ginger and the curry powder and cook for a further 3 minutes. Add the rice, stir a couple of times to coat it in the oil and butter and then gradually add the hot stock, stirring well after each addition. This should take about 20 minutes.
Carefully flake the trout and stir into the rice. Divide the kedgeree between four warmed serving plates, sprinkle on the coriander, chilli and remaining ginger to taste, then top with the quartered eggs and season with salt and pepper. Serve immediately and for an extra touch, a spoon of mango chutney on top is lovely!