Hope Malau’s Cape Style Smoked Snoek Kedgeree | Spekko Rice
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Hope Malau’s Cape Style Smoked Snoek Kedgeree

Hope Malau’s Cape Style Smoked Snoek Kedgeree

Hope Malau is Drum magazine’s food editor. He is nuts about heritage food and is a wizard when it comes to mixing the right spices together. Hope served this fragrant dish <a name="_GoBack"></a>at a Spekko Celebrity Chef cook-off to a contingent of food bloggers.

  • Serves: 8
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    6 eggs
    5 ml (1 tsp) mixed herbs
    5 ml (1 tsp) Cajun spice
    500 ml (2 cup) Spekko India Gate Basmati Rice
    30 ml (2 tbsp) oil
    2 onions, finely chopped
    2,5 ml ( 1/2 tsp) mustard seeds
    2, 5 ml ( 1/2 tsp) coriander seed
    2, 5 ml ( 1/2 tsp) fennel seeds
    5 garlic cloves, chopped
    2 cm fresh ginger, grated
    1 red pepper, chopped
    2 red chillies, chopped
    15 ml (1 tbsp) curry powder
    2 handfuls spinach, finely chopped
    Salt and black pepper
    500 g lightly smoked snoek, deboned and broken into pieces
    2 handfuls fresh coriander, chopped


    1. Boil the eggs for 7 – 8 minutes, then hold under cold running water. Remove the shell
    and roll in mixed herbs and Cajun spice. Set aside.
    2. Cook the rice according to the instructions on the pack. Set aside to cool.
    3. Heat the oil in a large pan over a medium heat, add the onion, seeds, garlic, ginger and
    pepper and cook for 5 minutes or until soft, then add the chilli and curry powder.
    4. Cook for a further few minutes, add spinach and then season with salt and pepper.
    5. Add the fish and rice to the pan and gently heat through. Add the eggs, coriander and stir
    6. To serve, place in a serving platter or dish and garnished with coriander.

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