KEDGEREE WITH SMOKED FISH & CRISPY ONIONS
The ultimate comfort food that is so simple to make. Take a trip to your local Indian market to buy your curry powder; it will be far superior to the supermarket variety. Our favourite for this dish is Sri Lankan curry powder or if you’re after some heat try Madras curry powder.
Serves 4 to 6
1 tbsp GHEE or BUTTER
1 ONION, peeled, finely diced
6 cloves GARLIC, peeled, lightly crushed
2 tsp FRESH GINGER, grated
1 tbsp good quality CURRY POWDER
1 tsp TURMERIC POWDER
3 WHOLE CARDAMOM PODS, lightly crushed
½ tsp GROUND CINNAMON
1 FRESH BAY LEAF
2 tsp SALT
2 cups BASMATI RICE
4 cups (1lt) WATER
1 cup FRESH or FROZEN PEAS
½ cup (20g) FRESH CORIANDER, finely chopped
500g SMOKED FISH, meat picked off the bone
3 EGGS, boiled, peeled and cut into wedges
1 cup CUMIN YOGHURT, (see pg 0)
2 tbsp VEGETABLE OIL
2 ONIONS, peeled, halved and thinly sliced
2 tbsp CUMIN SEEDS
½ tsp SALT
To prepare the kedgeree: place a large saucepan over a medium heat; add 1 tablespoon of ghee or butter. Add the diced onions, cook for a few minutes until the onion has softened and started to caramelise. Add the rest of the ghee or butter, then the garlic, ginger, all the spices, bay leaf, salt and rice. Cook the rice for a minute, stirring constantly.
Add the water and bring to a rolling boil. Reduce the heat to very very low, cover with a tight-fitting lid and cook for 8 minutes. Then add the peas, cover with the lid and turn off the heat. Leave the rice to sit for 10 minutes - don’t lift the lid or you will release all the steam that is cooking the rice!
To prepare the crispy onions: place a frying pan over a high heat and add the oil. When the oil is hot, add the onions. Fry for 5 minutes until the onions are caramelised and crispy, add the cumin seeds and salt, cook for a few seconds longer. Remove from the heat and drain on a paper towel.
To serve: using a fork fluff the rice, discard the cardamom pods and bay leaf. Transfer onto a serving platter then mix through half the coriander and crispy onions. Adjust seasoning to taste. Scatter over the smoked fish, boiled eggs, the rest of the coriander and crispy onions. Serve with some of the cumin yoghurt drizzled over the top and the rest on the side.
Our 'Delivery System' uses your post code to work out the cost of delivery.
The Rates & Zones Are:
Local Area - $15 - Grey Lynn & Ponsonby - Postcodes 1021, 1011
Zone 1 $25 The CBD - Postcode 1010 - due to the terrible traffic congestion in the CBD please be kind & patient with our drivers, we cannot control the traffic - it is in your best interest to select a delivery time that is at least 35 minutes earlier than when you are planning on serving the food & let us know if there is a loading bay or park we can use to unload the catering.
Zone 2 $25 - Postcodes 1022,1023,1024,1025,1026, 1050,1051,1052
Zone 3 $35 - Postcodes 0600, 0602, 0618, 0614, 0610, 0612, 1041, 1042, 1061, 1060, 1072, 1071, 2010, 2012, 2014, 0604, 0626, 0627, 0622, 0624, 0642, 0620, 0630, 0629, 0632, 0645, 0641
Please Note: these are the only areas we are delivering to at present. If you are further afield and your postcode is not listed, please give us a call and ask to speak to our Catering manager as we may be able to help by arranging a courier for you - 09 3606159
There is a minimum spend of $60 for any delivery.
If your address postcode doesn't match any of the above you will see an error message when you go to pay that will look like this....
To solve this issue ring us and let us know that you are not in our delivery zones and we will either offer to book you a driver/courier with the applicable charges. Or you can make an order from the 'Curbside Pickup Menu' instead and come collect your order from us.