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Snoek Kedgeree

Snoek Kedgeree

Snoek Kedgeree 

Recipe: Hope Malau

Serves: 6
Preparation: 10 minutes
Cooking:  30 minutes

6 eggs
1 t mixed herbs
1 t Cajun spice
2 cups Excella Rice
2 T oil
2 onions, finely chopped
½ t mustard seeds
½ t coriander seeds
½ t fennel seeds
5 garlic cloves, chopped
2 cm fresh ginger, grated
1 red pepper, chopped
2 red chillies, chopped
1 T curry powder
2 handfuls spinach, finely chopped in blender
salt and black pepper
500 g lightly smoked snoek, deboned and broken into pieces
1 handful fresh coriander, chopped

Boil the eggs for 5 minutes 48 seconds, then hold under cold running water. Remove the shell and roll in the mixed herbs and Cajun spice. Set aside.
Cook the rice according to the instructions on the pack. Set aside.
Heat the oil in a large pan over a medium heat, add the onion, seeds, garlic, ginger and red pepper and sauté for 5 minutes or until soft.
Add the chilli and curry powder and cook for a few minutes more.
Add the spinach and then season with salt and pepper.
Add the snoek pieces and cooked rice to the pan and gently heat through.

To serve, place in a serving dish with the boiled eggs and garnish with fresh coriander.


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