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Kedgeree by Zola Nene

40 Minutes
2 Servings
15 Ingredients

Description

Thanks to Chef Zola’s Kedgeree recipe, you’ll have someone feeling like they hit the culinary jackpot by accepting your dinner invite.

Directions

1. Place the kippers in a pan with the milk, then gently poach for 10 minutes.

2. Place the eggs into a pot of simmering water and allow to cook for 7 minutes before refreshing in iced water and peeling.

3. Heat a pot, add olive oil, onions, garlic, chilli (I keep the chilli whole and just cut a slit in it, you can slice it if you like things spicier), cinnamon, cardamom, and bay leaf.

4. Sauté over gentle heat until onions soften and begin to brown around the edges.

5. Add curry powder and continue to sauté for another minute.

6. Add ¼ cup water then toss in the rice and stir well to coat in the spices. Allow to cook over low heat to warm the rice through, and season with salt and pepper to taste.

7. Remove the fish from the milk, discard the milk, flake the fish, and remove any bones and skin. Toss the fish into the rice and squeeze over the lemon juice.

8. Spoon onto serving dishes, top with the halved boiled eggs and serve with extra lemon.

Ingredients

  • 200 g Forage and Feast Cold Smoked Kipper
  • 1 cup milk
  • 2 eggs
  • 2 tbsp. olive oil
  • 1 onion; sliced
  • 2 garlic cloves; sliced
  • 1 chilli
  • ½ cinnamon stick
  • 2 cardamom pods
  • 1 bay leaf
  • 1 tbsp. mild curry powder
  • 2 cups cooked basmati rice
  • Salt and pepper; to taste
  • Juice of ½ lemon