Cape Fish Kedgeree

Indulge in the comforting flavors of Cape Fish Kedgeree, a vibrant twist on the classic Anglo-Indian dish. Perfectly poached white fish fillets, such as haddock or cod, create a tender and flaky base, while fragrant basmati rice is infused with a bold blend of curry powder and turmeric. The dish is elevated with creamy hard-boiled eggs, a pop of freshness from chopped parsley, and a tangy squeeze of lemon. Cooked in a savory broth of milk and fish stock, this one-pot wonder is not only deeply satisfying but also easy to prepare, making it ideal for a hearty family meal or an impressive brunch centerpiece. With its warm spices, silky texture, and bright garnishes, this dish brings a taste of tradition and a hint of decadence to your table.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams white fish fillets (such as haddock or cod)
• 500 milliliters milk
• 2 bay leaves
• 50 grams butter
• 1 onion (finely chopped)
• 2 garlic cloves (minced)
• 200 grams basmati rice
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 400 milliliters water or fish stock
• 3 hard-boiled eggs (shelled and quartered)
• 2 tablespoons fresh parsley (chopped)
• 4 lemon wedges (for serving)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Place the fish fillets in a large saucepan with the milk, bay leaves, and a pinch of salt. Bring to a simmer over medium heat, then reduce the heat and poach the fish gently for 6-8 minutes or until it flakes easily. Remove the fish from the milk and set aside to cool slightly. Strain the poaching liquid and reserve it for later.

Step 2

In a large skillet or saucepan, melt the butter over medium heat. Add the onion and garlic, and sauté until softened and translucent, about 5 minutes.

Step 3

Stir in the curry powder and turmeric, and cook for 1 minute to release the aromas.

Step 4

Rinse the basmati rice under cold water until the water runs clear, then add it to the skillet with the onions and spices. Stir well to coat the rice.

Step 5

Pour the reserved poaching liquid and the water or fish stock into the pan. Add the salt and black pepper, then bring to a boil. Reduce the heat to low, cover, and simmer for 12-15 minutes or until the rice is cooked and the liquid is absorbed.

Step 6

Meanwhile, flake the cooled fish into large chunks, discarding any skin and bones.

Step 7

Once the rice is cooked, gently fold the flaked fish and quartered boiled eggs into the rice mixture. Cook for an additional 2-3 minutes to warm through.

Step 8

Remove from the heat and sprinkle with chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(1974.6g)

Amount per serving	% Daily Value*
Calories	1578.1

Total Fat 73.6g	0%
Saturated Fat 35.2g	0%
Polyunsaturated Fat 1.6g
Cholesterol 921.9mg	0%
Sodium 5306.7mg	0%
Total Carbohydrate 104.5g	0%
Dietary Fiber 8.9g	0%
Total Sugars 37.8g
Protein 127.0g	0%

Vitamin D 1166.9IU	0%
Calcium 958.3mg	0%
Iron 13.7mg	0%
Potassium 2919.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 32.0%

Carbs: 26.3%