Three fish kedgeree
Posh kedgeree - and very delicious too. Use leftover rice for this one.
Ingredients
- 225 g hake
- 225 g haddock
- 125 ml (½ cup) water
- 125 ml (½ cup) white wine
- 15 ml (1 tbsp) olive oil
- 5 ml (1 tsp) ground coriander
- 5 ml (1 tsp) cumin
- 5 ml (1 tsp) garam masala
- 750 ml (3 cups) cooked Spekko Long Grain Parboiled Rice
- 15 ml (1 tbsp) finely chopped parsley
- 2,5 ml (½ tsp) turmeric
- 200 g smoked snoek, deboned and flaked
- salt and freshly ground black pepper to taste
- 3 shallots or 1 onion, finely chopped
- pinch of cayenne
- knob of butter
- 4 boiled eggs
Method
- Poach hake and haddock in the water and wine with butter over medium heat for 10-15 minutes or until almost cooked. Drain and flake fish.
- Heat oil in a pan and sauté the shallots or onion until soft. Stir in the spices, except the turmeric and stir-fry for a few minutes. Add a little water if necessary.
- Add Spekko Long Grain Rice, turmeric and all the fish (haddock too). Season with salt and pepper and gently heat through.
- Stir in parsley just before serving. Garnish with eggs.