Smoked Snoek Kedgeree


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

When I first saw kedgeree being made in England, I was a bit taken aback by how much cream was poured into it. Then when I tasted it, all paltry concerns of fat content dissipated. I started scheming about how I would adapt it to a South African setting … and make it even better!


  • 2Β½ cups jasmine or basmati rice
  • 2 tsp ground turmeric or Malay rice seasoning of your choice
  • 2 tsp salt
  • 2 sticks of cinnamon
  • 6 cardamom pods, bruised
  • 6 onions, finely sliced
  • 2 tbsp oil for frying
  • Β½ cup favourite chutney (to taste)
  • 400 g smoked snoek, deboned
  • 500 ml fresh cream
  • white pepper


    Boil the rice with the turmeric, salt, cinnamon sticks and cardamom pods until just done, about 7–8 minutes. The rice will cook some more and absorb other liquids so you don’t want to overdo it at this stage. Drain in a colander.

    Meanwhile, cook the onions in oil until translucent and then caramelised, over medium heat for 10–12 minutes.

    Stir the onions, smoked snoek, chutney and cream through the rice (aaahhhh!). Place in an ovenproof dish and heat, covered, for 20–30 minutes, at 180Β°C.

    Serve garnished with plenty of parsley or coriander and the boiled egg.