Creamy smoked fish kedgeree
( SERVES 4 )
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
Cheap Thrills (Annabel Langbein Media, $24.95) is on sale now at Paper Plus, The Warehouse and all good bookstores. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.