Smoked snoek kedgeree

Smoked snoek kedgeree
Smoked snoek kedgeree
Jacques Stander/Drum
Prep Time: 10 MIN
Servings: 6
Cooking Time: 40-45 MIN
  • - large handful of fresh parsley, chopped
  • 375ml - basmati rice
  • - salt
  • 30ml - olive oil
  • - grated zest of 1 lemon and 30ml (2T) of the juice
  • 500ml - chicken stock
  • 5ml - turmeric
  • - extra parsley
  • 15ml - roasted masala
  • 2 - bay leaves
  • 2,5ml - cumin seeds
  • 2 - onions, chopped
  • 4 - soft-boiled eggs, shelled and halved
  • 200g - smoked snoek, flaked and deboned

1 Heat the olive oil in a pan, add the bay leaves, cumin sees,turmeric and masala.

Stir-fry until fragrant.

2 Add the onion and stir fry for a minute, then stir the rice in.

3 Add the stock, stir and cook until the rice is done, stirring occasionally to prevent catching.

Add more hot water if the stock evaporates too quickly.

4 As soon as the rice is done, mix in the rest of the ingredients.

5 To serve

Transfer the rice to a large serving dish or plate and arrange the eggs on top.

Sprinkle a little parsley over and serve.

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