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Nikau Kedgeree

Course Breakfast
Cuisine Colonial
Keyword eggs, rice, seafood
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • 1 Small frypan
  • 1 Wide frying pan a wide pan that will fit in the oven.

Ingredients

  • 2 tsps 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
  • 1 handful flat-leaf parsley

Instructions

  • In a small frying pan, toast the curry powder, coriander, fennel and cumin seeds over a low heat, until fragrant.
    2 tsps 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, 1 handful flat-leaf parsley