Name: Smoked snoek kedgeree
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 30 ml fresh chillies 573; 2 bay leaves; 2,5 ml cumin seeds; 5 ml turmeric; 15 ml masala roasted; 2 onion chopped; 375 ml rice basmati; 500 ml stock chicken; lemon zested; 30 ml lemon juice; fresh parsley chopped; 200 g smoked snoek flaked and deboned; salt; to serve to serve; 4 soft-boiled eggs shelled and halved; parsley

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Ingredients (16)

30 ml	fresh chillies — 573
2	bay leaves
2,5 ml	cumin — seeds
5 ml	turmeric
15 ml	masala — roasted
2	onion — chopped
375 ml	rice — basmati
500 ml	stock — chicken
	lemon — zested
30 ml	lemon juice
	fresh parsley — chopped
200 g	smoked snoek — flaked and deboned
	salt
	to serve — to serve
4	soft-boiled eggs — shelled and halved
	parsley

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Method:

1. Heat
the olive oil in a pan, add the bay leaves, cumin seeds, turmeric and masala. Stir-fry
until fragrant.

2. Add the
onion and stir-fry for a minute, then stir in the rice.

3. Add the
stock, stir and cook until the rice is done, stirring occasionally to prevent
catching. Add more hot water if the stock evaporates too quickly.

4. As soon
as the rice is done, mix in the rest of the ingredients.

5. To
serve: Transfer the rice to a large serving dish or plate and arrange the eggs
on top. Sprinkle a little parsley over and serve.