Kedgeree

Recipe from: 14 September 2010
kedgeree

Ingredients 17
Servings 4
Time 10 mins

Ingredients

  • 3
    Tbs
    vegetable oil
  • 2
    Tbs
    butter
  • 2
    onions, finely chopped
  • 3
    garlic cloves, thinly sliced
  • 1/2
    tsp
    paprika
  • 2
    tsp
    ground cumin
  • 2
    tsp
    ground coriander
  • 1
    Tbs
    garam masala
  • 1
    tsp
    sugar
  • 250
    g
    jasmine rice
  • 750
    ml
    chicken stock
  • 100
    g
    frozen baby peas, blanched
  • 150
    g
    sugar snap peas, blanched
  • 125
    ml
    cream
  • 500
    g
    smoked snoek, skinned and flaked (bones removed)
  • 4
    free-range eggs, fried to your liking
  • 2
    red chillies, finely chopped
 

Method

50 mins
 
In a large saucepan, heat the oil and butter together.
Add the onions and garlic and cook for 5 minutes until soft and translucent.
Add the spices and cook for a further minute or two.
Add the rice and stir to combine and add the stock.
Bring to a boil then cover and simmer gently for 10 minutes.
After 10 minutes, fold the peas, cream, snoek and some salt and pepper through the rice and cover again.
Allow to steam off the heat for another 10 minutes.
Serve the kedgeree with a freshly fried egg ontop sprinkled with some chopped chillies.

For more of Simply Delicious' recipes click here.
 

Read more on: eggs  |  shallow-fry
 

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