Smoked fish is a kiwi institution and this kedgeree recipe celebrates all things kaimoana brainfood. This is delicious NZ seafood and rice at its best.

To make kedgeree, you will need:

1 tablespoon Olivado Extra Virgin Olive Oil
1 small onion, finely chopped
1 bay leaf
1/2 teaspoon ground coriander
1/2 teaspoon turmeric powder
1 teaspoon curry powder
250g Sunrice Superbrown rice, cooked as per packet directions
150g smoked fish of your choice
2 eggs, soft boiled* (we love Woodland Free Range)
Fresh parsley, chopped
Fresh coriander, chopped
Juice of half a lemon

How to make Kedgeree:

Heat the olive oil in a large, lidded fry pan. Add the onion and bay leaf, then gently fry for 5 minutes until softened. Add the spices, then continue to fry until the mix becomes golden and aromatic.

Add the cooked rice and stir in well.  Peel the eggs carefully.

Gently mix the fish, parsley and coriander into the rice mixture.

Serve hot in 2 separate bowls, topped individually with an egg, each sprinkled with a few extra herbs and served extra fresh lemon juice as desired.

*Tip: for small to medium sized eggs, place room temperature into boiling water and cook uncovered for 5-6 minutes, then drain and cool in ice water.

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