Kedgeree with Curry Beurre Blanc, Poached Eggs & Tempered Curry Leaves | Spekko Rice
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Kedgeree with Curry Beurre Blanc, Poached Eggs & Tempered Curry Leaves

Kedgeree with Curry Beurre Blanc, Poached Eggs & Tempered Curry Leaves

Piet won a Spekko Rice Celebrity Chefs Cook-off with this recipe. The judges were impressed with the layers of spice “tones” in this fragrant dish.

  • Serves: 6
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    For the rice 

    1 clove 

    1 cinnamon stick  

    4 cardamom pods 

    165 ml white wine 

    3 bay leaves 

    500 ml fish stock or water  

    375 g Spekko Royal Umbrella Jasmine Rice 


     For the masala spice 

    10 ml (2 tsp) whole cumin seeds 

    5 ml (1 tsp) black peppercorns 

    10 ml (2 tsp) fennel seeds 

    5 ml (1 tsp) turmeric 

     For the curry paste 

    75 ml (5 tbsp) butter  

    2 green serrano chillies, finely chopped 

    1 carrot, finely chopped 

    1 onion, finely chopped 

    1  celery stick, finely chopped 

    1 leek, finely chopped 

    1 X 3 cm piece fresh ginger, finely chopped  

    3 garlic cloves, finely chopped 


    For the beurre blanc 

    50 ml  white wine vinegar  

    100 ml cream  

    200 g butter  


    For the garnish 

    200 ml oil  

    10 g fresh curry leaves 

    10 ml (2 tsp) mustard seeds 

    2 red onions, finely sliced 

    100 g corn or gram flour  

    10 g fresh coriander  

    4 lemons, halved and grilled 


    For the seared smoked hake 

    Oil for searing  

    2 hake fillets, skin on, cured and smoked (Piet home-smoked his hake over  

    camel thorn tree shavings) 


    For the poached eggs (Mollen eggs) 

    12 very fresh eggs 

    100 ml vinegar 

    Salt and pepper to taste  


    1. First cook the rice. Heat a pot and toast the clove, cinnamon stick and cardamom pods in until fragrant. Add the wine and bay leaves. Boil for a few minutes until the alcohol is burned off.
    2. Add the fish stock and rice and season to taste. Bring to the boil, lower heat and simmer until the rice is cooked and fluffy. 
    3. To make the masala, heat a pan and toast the cumin, black peppercorns, coriander and fennel until fragrant. Add the turmeric and then finely grind. Set aside. 
    4. Make the curry paste next. Heat the butter in a pan, then add the chilli, carrot, onion, celery, leek, ginger and garlic. Sauté until golden, then add the masala spice and sauté until a paste is formed and the spices are cooked. Add a bit of water if necessary. 
    5. Mix ¾ of the curry paste into the cooked rice and set aside.  
    6. To make the beurre blanc, heat the vinegar in a pot and add the remaining ¼ of the curry paste. Cook until just combined. 
    7. In a second pot, heat the cream over a low heat. Slowly add the butter and cook to form a sauce. Add the vinegar and curry paste mixture and set aside. 
    8. To prepare the garnish, heat the oil and temper the curry leaves and mustard seeds. Remove and set aside. 
    9. Coat the onion slices in the flour and fry in the oil until crispy.  
    10. To prepare the fish, remove the skin. Heat oil in a pan and sear the skin until crisp. Then sear half the hake. Flake the remainder of the hake. Set all aside. 
    11. For the soft poached eggs, heat a pot of water, add the vinegar and poach the eggs. Remove, season. 
    12. To assemble, in a large dish, spread the rice. Top with the flaked and seared fish and poached eggs. Coat the eggs with the curry beurre blanc. Top with the tempered curry leaves and mustard seeds, crispy onions and the crisped fish skin. Garnish with fresh coriander and the grilled lemons. 

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