Three fish kedgeree

Posh kedgeree - and very delicious too. Use leftover rice for this one.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 30 - 45 minutes

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Ingredients

• 225 g hake
• 225 g haddock
• 125 ml (½ cup) water
• 125 ml (½ cup) white wine
• 15 ml (1 tbsp) olive oil
• 5 ml (1 tsp) ground coriander
• 5 ml (1 tsp) cumin
• 5 ml (1 tsp) garam masala
• 750 ml (3 cups) cooked Spekko Long Grain Parboiled Rice
• 15 ml (1 tbsp) finely chopped parsley
• 2,5 ml (½ tsp) turmeric
• 200 g smoked snoek, deboned and flaked
• salt and freshly ground black pepper to taste
• 3 shallots or 1 onion, finely chopped
• pinch of cayenne
• knob of butter
• 4 boiled eggs

Method

1. Poach hake and haddock in the water and wine with butter over medium heat for 10-15 minutes or until almost cooked. Drain and flake fish.
2. Heat oil in a pan and sauté the shallots or onion until soft. Stir in the spices, except the turmeric and stir-fry for a few minutes. Add a little water if necessary.
3. Add Spekko Long Grain Rice, turmeric and all the fish (haddock too). Season with salt and pepper and gently heat through.
4. Stir in parsley just before serving. Garnish with eggs.