In a large saucepan, heat the oil and butter together.
onions and garlic and cook for 5 minutes until soft and translucent.
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.
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