Smoked Snoek Kedgeree

Name: Smoked Snoek Kedgeree
Yield: Serves 8
Cuisine: English
Ingredients: 2½ cups jasmine or basmati rice; 4 hardboiled eggs, quartered; 30 g chopped coriander or Italian parsley; 30 g chopped coriander or Italian parsley; white pepper; 500 ml fresh cream; 400 g smoked snoek, deboned; ½ cup favourite chutney (to taste); 2 tbsp oil for frying; 6 onions, finely sliced; 6 cardamom pods, bruised; 2 sticks of cinnamon; 2 tsp salt; 2 tsp ground turmeric or Malay rice seasoning of your choice; 2 tsp ground turmeric or Malay rice seasoning of your choice; 2½ cups jasmine or basmati rice

Preparation info

Serves
8

Difficulty
Easy

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!

Ingredients

2½ cups jasmine or basmati rice
2 tsp ground turmeric or Malay rice seasoning of your choice

Africa
Europe
South Africa
United Kingdom
Fish course
Pescatarian
Mediterranean
England

Method

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 an