Kedgeree

4 servings Prep: 10 mins, Cooking: 50 mins
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A South African take on this delicious meal that can be served for breakfast or dinner.

By Food24 September 14 2010
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Ingredients (17)

3 Tbs vegetable oil
2 Tbs butter
2 onion — finely chopped
3 garlic — cloves, thinly sliced
1/2 tsp paprika
2 tsp cumin — ground
2 tsp coriander — ground
1 Tbs garam masala
1 tsp sugar
250 g jasmine rice
750 ml stock — chicken
100 g peas — frozen, blanched
150 g sugar snap peas
125 ml cream
500 g snoek — smoked, flaked
4 eggs — fried
2 red chillies — chopped
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Method:

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.

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