Kedgeree is perfect for brunch, lunch or a light dinner. Be sure to use a good-quality smoked white fish of your choice. If you like a little heat in your Kedgeree, add some chilli. Likewise, if you prefer a creamier Kedgeree, fold through some sour cream near the end of cooking (a good-quality sour cream like the Lewis Road one will really make it).
Serves: three-four people for a light meal.
Use: good-quality smoked white fish (Hoki, Warehou, Trevally or Kingfish will all work well).
- 4 Eggs
- 200g Smoked Fish, flaked
- 3 Bay Leaves
- 1 Tbsp Butter
- 1 Onion, diced
- 1 tsp Garlic, crushed
- Fresh Ginger, thumb-sized pieced peeled and finely grated
- 2 tsp Curry Powder
- ½ tsp Turmeric
- 1 cup Long-Grain Rice (or Basmati)
- 2 1/4 cups Fish Stock or Water
- 1 ½ cups Frozen Peas
- ¼ cup Parsley, chopped
- Flaky Sea Salt
- Freshly Ground Pepper
- 1 Lemon, cut into wedges
- Hard boil the eggs for 9 minutes, run under cold water and set aside.
- In a shallow pan with a lid, place the fish and bay leaves and cover with water. Bring to the boil. Cover and simmer for 3-5 minutes until the fish is hot through. Remove from the pan and set aside to cool.
- Heat a large pan to a medium-high heat. Add the butter and onion and cook until softened, around 4 minutes. Add garlic and ginger and cook for 1 minute, stirring occasionally.
- Add curry powder, turmeric and rice and cook for 1 minute, stirring occasionally.
- Add stock (or water) to the rice and bring to the boil. Turn the heat to low to simmer the rice and place a lid on the pan.
- Check after 8 minutes and add ½ cup more liquid if it’s mostly evaporated.
- Continue to cook until the rice is almost done, checking every few minutes to see if you need to add a splash more liquid.
- While the rice is cooking, remove the skin from the fish and flake into chunks, and peel the eggs and cut into quarters.
- Add the peas to the rice when it’s almost done, stir through well and cook for another 3-5 minutes, until the peas and rice are done and any excess liquid has cooked off.
- Stir the fish and half the parsley through the rice and season well with salt and pepper to taste.
- Plate up in a large serving bowl (or individual bowls), garnish with the rest of the parsley, the egg quarters and lemon wedges. Enjoy!
Recipe by Jana from The Macpherson Diaries