Kedgeree - kiwi style
Traditionally a British breakfast dish made from curried rice, smoked fish and boiled eggs, Kedgeree can be enjoyed any time of day. Kedgeree was originally an Indian dish made with spiced rice and lentils.
- 6 eggs
- 1 1/2 cups long grain rice
- 700 ml hot water
- 2 onions, chopped
- 2 cloves garlic, crushed or finely sliced
- 2 teaspoons curry powder
- 450 grams smoked fish (fresh or canned)
- 1 handful fresh parsley (optional)
- 1 cup plain yoghurt (optional)
- 2 tablespoons oil
- 1. Hard boil the eggs, peel and chop into quarters.
- 2. Heat oil in a non-stick frying pan on medium heat.
- 3. Add the onion and cook until soft.
- 4. Stir in the curry powder and garlic and cook for three minutes.
- 5. Add the rice and stir to coat in the onion mixture.
- 6. Add the hot water, cover with a lid and bring to the boil.
- 7. Let simmer for 10 minutes.
- 8. Remove from the heat and leave covered with the lid on for 10 minutes.
- 9. Flake the smoked fish and mix through rice.
- 10. In a small bowl mix parsley and yoghurt together (if using).
- 11. Top rice with eggs and yoghurt mixture.
NotesLeftovers are perfect for lunch the next day.
Thank you to *I Love Eggs* for the recipe.