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Kedgeree

I believe that this is traditionally served as a brunch but we have no problems eating this for dinner in my house. I had never heard of this dish prior to my time in New Zealand and now I am hooked. If you've never had kedgeree before it's likely you'll read the ingredient list and think to yourself "what in the world is going on here?". But, try it. It holds up wonderfully and you'll be glad you experimented. Something about the combination of smokey fish, curry flavours and the eggs make a really memorable meal. 



Gather the Good Stuff:

  1. 300g smoked white fish - haddock, mackerel, really any smoked white fish works well 
  2. 2 bay leaves
  3. 300ml milk
  4. 5 eggs
  5. bunch of chopped parsley
  6. 1/4 cup chopped coriander
  7. 2 tbsp vegetable oil
  8. 1 large onion - roughly chopped (red works well here too) 
  9. 1 tsp ground coriander
  10. 1 tsp ground turmeric
  11. 2 tsp curry powder
  12. 1 cup long grain rice - rinsed 

Putting it Together

This isn't going to take you long as it's actually a very easy to prepare dish. 


  1. Place your eggs in a saucepan of cold water and put on high heat to bring to a boil. Once boiling, turn down to a simmer and let go for 3-4 minutes. Place boiled eggs in cold water to halt the cooking process and peel when cool enough to handle 
  2. In a large pan, heat oil and fry onions for on medium heat.
  3. After 5 minutes add your spices into the onions and continue to fry on medium heat for another 3 minutes or so being careful not to burn the spices 
  4. Add your rice to the frying pan and continue for another 1 minute until the rice is coated with oil 
  5. Add salt and pepper as desired 
  6. Add in 1.5 cups warm water and bring the mixture to a boil. 
  7. Once boiling reduce to a simmer on low heat, cover and let cook for 10-12 minutes. 
  8. After 10-12 minutes turn the heat off and let stand, covered, for at least 10 minutes. 
  9. While the rice is cooking, warm your milk and bay leaves in a pan / pot. 
  10. Once simmering drop your fish into the milk and simmer for 6-8 minutes
  11. Remove fish from the milk and remove skins if still on. Flake the fish into bite sized bits
  12. Quarter or half your eggs
  13. Mix rice, fish, coriander and parsley in a serving bowl or in the frying pan you used for your rice.
  14. Add eggs to the top of the dish and serve in bowls    

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