The lime and coconut give this kedgeree a truely tropical flavour.

Ingredients

• 1 onion, peeled and finely chopped
• 2 tsp finely grated or minced ginger
• 1 tblsp oil
• 1 green pepper, deseeded and diced
• 1 1/2 cups long grain rice
• 600 grams smoked trevally fillet
• 1 tblsp oil
• 1 tblsp curry powder
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 cup coconut cream
• 1 tblsp freshly chopped coriander
• 1/2 tsp finely grated lime or lemon rind
• 2 tblsp fresh lime or lemon juice
• 2 hard boiled eggs

Method

1. Heat the first measure of oil in a large pan or saucepan and cook the onion for 5 minutes until soft but not brown. Add the pepper and cook for a further 3 minutes until just tender. Add the pepper and cook for a further 3 minutes until just tender.
2. Cook the rice in boiling salted water for 12 minutes until tender. Rinse under hot water and drain well.
3. Skin and remove any bones form fish, flake or chop roughly.
4. Heat the second measure of oil, stir in curry powder, ground coriander and cumin until frothy, pour in the coconut cream, freshly chopped coriander, lime rind and juice.
5. In a large saucepan, combine cooked onions and peppers, cooked rice, smoked fish and curry mixture. Heat gently stirring carefully to prevent burning. Or use a microwave proof bowl covered with plastic wrap and heat on high for 4 minutes.
6. Cut the hard boiled eggs into about 8 pieces each, mix into the kedgeree. Serve immediately.

Cooks Tips

Coriander gives this spicy version of kedgeree a unique flavour. If you don’t have any available, use parsley. The flavour will not be the same, but it is a good alternative.