Kahawai Kedgeree Recipe

By Angela Casley
A squeeze of lemon brightens the savoury flavours of this hearty kedgeree recipe. Photo / Babiche Martens

This warming fish dish could be served for breakfast, lunch or dinner (and is great for making use of leftovers).

If you have the time, you could cook the rice the evening before. This makes whipping up this kedgeree super quick (and adds an extra luscious texture to the rice). By the time the eggs have boiled, the kedgeree recipe will be ready to enjoy.


Serves 4

4 eggs

2 cups basmati or long-grain rice

2 Tbsp olive oil

1 red onion, sliced

2 cloves garlic, chopped

1 green pepper, chopped

1 green chilli, sliced

1 Tbsp medium curry powder

1 tsp paprika

100g cherry tomatoes, halved

Zest and juice of ½ lemon

400g flaked kahawai

½ cup chopped parsley

½ cup sage leaves, fried

Lemon wedges, to serve
  1. First, cook the rice as per the packet instructions. Then cool completely.
  2. Hard boil the eggs — cool and peel. Set aside.
  3. Warm the oil in a large frying pan. Add the onion, garlic, pepper and chilli. Cook slowly for 5-6 minutes without browning. Stir through the curry powder and paprika.
  4. Add the rice, stirring until it is evenly coloured. Stir in the cherry tomatoes, lemon and parsley. Then fold in the flaked kahawai.
  5. Serve with lemon wedges and crispy sage leaves.

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