Nikau Kedgeree
Equipment
- 1 Small frypan
- 1 Wide frying pan a wide pan that will fit in the oven.
Ingredients
- 2 tsp curry powder
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- pinch cumin seeds
- 2 Tbsp butter
- 1 onion large, diced
- nutmeg
- salt
- black pepper
- 2 cups jasmine rice 2 generous cups of cooked rice (about ⅔ cup uncooked rice)
- 300 g smoked fish bones and skin removed, flaked
- ⅓ cup cream
- 4 eggs free-range, hard-boiled, peeled and grated
- 1 lemon cut into wedges
- ⅓ cup parsley flat-leaf, roughly chopped
Instructions
- In a small frying pan, toast the curry powder, coriander, fennel and cumin seeds over a low heat, until fragrant.2 tsp curry powder, 1 tsp coriander seeds, 1 tsp fennel seeds, pinch cumin seeds
- Grind to a powder in a spice mill.
- Preheat the oven to 180˚C.
- Melt the butter in a wide frying pan that will fit in the oven.2 Tbsp butter
- Cook the onion slowly until soft, sweet and golden, about 10 minutes.1 onion
- Add the ground spices and season to taste with the nutmeg, salt and freshly ground black pepper.nutmeg, salt, black pepper
- Tip in the cooked rice and stir to coat each grain.2 cups jasmine rice
- Fold the fish through the rice and pour over the cream.300 g smoked fish, ⅓ cup cream
- Bake in the oven until the cream has been absorbed, about 4 -5 minutes.
- Divide between four serving bowls and top with the grated eggs, lemon wedges and parsley.4 eggs, 1 lemon, ⅓ cup parsley
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