Kedgeree - a hearty start to the day

Kedgeree is a terrific way to start the day. The version of kedgeree that's popularly made is a British dish. It's thought to have originated from kitcherie or kitchiri - an Indian vegetarian dish made with rice and lentils.

The story goes that the British brought a version of this dish back during colonial times. The British version incorporates fish (usually a smoked variety). My version uses beautiful fresh fillets and was made mild enough for the kids to enjoy.

It's filling, delicious and a brilliant way to start the day.

Ingredients
2 cups (160ml cup) Basmati rice
4 x 160ml cups water
200 - 250g Tasmanian salmon fillet
200 - 250g blue groper fillet
200 - 250g pink snapper fillet
6 - 8 spring onions
1 red onion
1 inch piece ginger diced
1 red chilli (more if you like it hot) diced
1/4 tsp turmeric
1 - 1 1/2 tbsp olive oil
salt to taste
200ml cream
5 eggs hard boiled and diced

Method

• Wash the rice in cold tap water to remove as much starch as possible. You can skip this process if you like, but it will make the final product more stodgey and less fluffy.
• Cook the rice in the 4 cups of water as you normally would (I like to use either a rice cooker or cook it in the microwave).
• While the rice is cooking, slice the fish very finely, dice the eggs, onions, chilli and ginger and chop the spring onion.
• Heat the oil in a heavy based pan and fry the onion until translucent.
• Add the chilli and ginger and fry for another minute or two.
• Add the fish and turmeric and stir gently until the fish is just cooked. This will only take a few minutes.
• Add the cream and diced eggs and mix through.
• Add salt to your tastes. Turn off the heat.
• Once the rice is cooked, fluff it with a fork, mix it in and add the chopped spring onion.

This is a really quick and easy recipe. The real secret to the flavour lies in using really fresh firm fish.