November 23, 2020

Kedgeree with Smoked Fish & Crispy Onions

The ultimate comfort food that is so simple to make. Take a trip to your local Indian market to buy your curry powder; it will be far superior to the supermarket variety. Our favourite for this dish is Sri Lankan curry powder or if you’re after some heat try Madras curry powder.



  • 1 tbsp GHEE or BUTTER
  • 1 ONION, peeled, finely diced
  • 6 cloves GARLIC, peeled, lightly crushed
  • 2 tsp FRESH GINGER, grated
  • 1 tbsp good quality CURRY POWDER
  • 3 WHOLE CARDAMOM PODS, lightly crushed
  • 2 tsp SALT
  • 2 cups BASMATI RICE
  • 4 cups (1lt) WATER
  • 1 cup FRESH or FROZEN PEAS
  • ½ cup (20g) FRESH CORIANDER, finely chopped
  • 500g SMOKED FISH, meat picked off the bone
  • 3 EGGS, boiled, peeled and cut into wedges
  • 1 cup CUMIN YOGHURT, (see pg 0)

Crispy Onions

  • 2 tbsp VEGETABLE OIL
  • 2 ONIONS, peeled, halved and thinly sliced
  • 2 tbsp CUMIN SEEDS
  • ½ tsp SALT

To prepare the kedgeree: place a large saucepan over medium heat; add 1 tablespoon of ghee or butter. Add the diced onions, cook for a few minutes until the onion has softened and started to caramelise. Add the rest of the ghee or butter, then the garlic, ginger, all the spices, bay leaf, salt and rice. Cook the rice for a minute, stirring constantly.

Add the water and bring to a rolling boil. Reduce the heat to very very low, cover with a tight-fitting lid and cook for 8 minutes. Then add the peas, cover with the lid and turn off the heat. Leave the rice to sit for 10 minutes - don’t lift the lid or you will release all the steam that is cooking the rice!

To prepare the crispy onions: place a frying pan over high heat and add the oil. When the oil is hot, add the onions. Fry for 5 minutes until the onions are caramelised and crispy, add the cumin seeds and salt, cook for a few seconds longer. Remove from the heat and drain on a paper towel.

To serve: Using a fork fluff the rice, discard the cardamom pods and bay leaf. Transfer onto a serving platter then mix through half the coriander and crispy onions. Adjust seasoning to taste. Scatter over the smoked fish, boiled eggs, the rest of the coriander and crispy onions. Serve with some of the cumin yoghurt drizzled over the top and the rest on the side.

Cumin Yoghurt Dip

So simple but oh so tasty!

Makes 1 cup

  • 1 cup (250ml) NATURAL YOGHURT
  • 1 clove GARLIC, peeled, finely chopped
  • 2 tsp CUMIN SEEDS, toasted
  • 1 tbsp LEMON JUICE
  • ½ tsp SALT

In a small serving bowl combine all the ingredients, let it sit for 5 minutes to allow the flavours to infuse.