Kedgeree

Ingredients

• 120g rice
• 600ml stock
• 2 eggs
• 1 onion sliced
• 3 cloves garlic
• 1 tbsp English curry powder
• 1 tsp tumeric
• 5 curry leaves or 3 bay leaves
• 2 fillets smoked fish
• 1 chilli
• 1 tbps butter
• 1 lemon sliced into quarters
• 1/2 cup yoghurt
• 1 bunch coriander
• Zest of 1 lemon

Directions

• Get 600ml of stock to the boil, then add the eggs and set the timer to soft boiled (take eggs out of the stock when they are cooked).
• In another pan, fry the onion with the curry powder, tumeric and a little oil. After a few minutes, add the garlic.
• Once the onion is starting to brown, add the rice and stir. As soon as it’s mixed, add in the stock.
• Keep the rice on medium high and occasionally stir. You might need to add a little water.
• Once the rice is cooked, add in the seafood and butter. Season after tasting, as the fish might be salty. Serve with lemon wedges and sprinkle coriander on as garnish.
• Mix the yoghurt, lemon rind and coriander. Serve with rice.

Not the usual brunch fare, but this colonial throwback can also make an easy dinner. Recipe serves two.