Recipe

Kedgeree

Kedgeree combines the beloved smoked fish from Britain with the rice and spices of India. It's the result of British colonial activity on the subcontinent.

Dec 30, 2014 1:00pm
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Kedgeree
  • 2 tablespoon oil
  • 1 medium onion, sliced
  • 2 tablespoon sultanas
  • 1 teaspoon curry powder
  • 2 hard-boiled eggs
  • 2 cup cooked long grain rice (2/3 cup raw)
  • 250 gram smoked mackerel, hoki or trout, skin removed, flaked
  • 2 tablespoon cream
  • 1/4 cup chopped coriander or parsley
  • 30 gram alfa one rice bran oil spread
  • lemon wedges

Method

Kedgeree
  • 1
    Heat oil in a large frying pan on medium. Cook onion, stirring, for 5 minutes, until soft and golden. Stir in sultanas and curry powder and cook for another minute.
  • 2
    Chop one egg and add to onion mixture with rice, flaked fish and cream. Using a fork, toss to combine Season. Cook until heated through.
  • 3
    Spoon kedgeree into serving bowls and top with coriander and a knob of spread. Cut remaining egg into quarters and serve with hot kedgeree and lemon wedges.

Notes

To make it with poached salmon: Heat 1 cup water with 1/2 teaspoon wine vinegar and 1 teaspoon salt in a frying pan until bubbling. Add a 250g salmon fillet, cover and poach for 3 minutes. Take off heat and set aside until cool enough to handle. Flake fish, removing skin and bones.

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