Kedgeree

By admin
02 July 2013

Just over half an hour to prepare and make - and you could serve your guests this totally delicious fish dish

Serves 6

Preparation time: 5 min

Cooking time: 30 min

50 g butter

1 onion, finely chopped

500 ml (2 c) basmati rice

5 ml (1 t) curry powder

2 ml (½ t) nutmeg

250 ml (1 c) milk

125 ml (½ c) double cream

250 ml (½ c) water

300 g hake, cut into pieces

5 ml (1 t) paprika

salt and pepper

chopped parsley

3 eggs, boiled and halved or quartered

1 In a medium pot over medium heat melt the butter, stir in the onion and rice and cook, stirring, for 5 minutes.

2 Add the curry powder and nutmeg. In a bowl mix the milk, cream and water and pour over the rice. Add the fish and simmer for 20 minutes, stirring occasionally, until the rice is cooked. Add a little water at a time if the mixture becomes dry.

3 Season with the paprika, salt and pepper and stir in the parsley. Add the eggs and serve.

- Hope Malau

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