Creamy smoked fish kedgeree
Photo by Annabel Langbein Media
Created in the melting pot of the British Raj, this delicately spiced rice with hard-boiled eggs and smoky fish is a weekend brunch classic. It's also a great way to use up leftover cooked rice.
|4||Eggs, use up to 6|
|1 large||Onion, diced|
|2 Tbsp||Curry powder|
|1 pinch||Chilli flakes, or cayenne pepper|
|4 cups||Basmati rice, cooked|
|2 cups||Smoked fish, flaked, boneless and skinless|
|1 cup||Sour cream, or lite sour cream|
|3 Tbsp||Lemon juice|
|¼ cup||Parsley leaf, finely chopped|
|1||Lemon, in wedges, to serve (optional)|
- Place eggs in a pot, cover with water, bring to a boil and simmer for 8 minutes. Cool under cold water before removing shells and cutting boiled eggs into wedges.
- While eggs cook, heat butter in a large, heavy-based frying pan and fry onion over medium heat until softened and starting to brown (about 8 minutes). Add curry powder and cayenne and cook for about another 30 seconds.
- Stir in cooked rice, smoked fish, sour cream and lemon juice, season with salt and pepper and cook over high heat for about 3 minutes until warmed through.
- Transfer to a serving dish, top with wedges of egg and sprinkle with parsley. Serve with lemon wedges, if using, to squeeze over the top.
More brunch ideas from Annabel
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