I really wondered whether to post about this meal … the kedgeree recipe you are about to read is NOT elegant. It is NOT refined. It is probably NOT a recipe you would use for entertaining. But there is something very comforting about it.

There are a couple of things I like about this kedgeree. Firstly, you can really make it to suit your tastes and your budget. The ingredients in this recipe are at the student flat end of the spectrum, but if you have a bit more room to move, try using a really good smoked fish. Haddock is traditional but I don’t think we get it in NZ – alternatives might be trevally or mackerel.

If you feel like it, you could also add lemon or lime (add juice and finely grated rind at the same time as the fish).  Jamie Oliver also uses fresh ginger and mustard seeds. Maybe kedgeree can be more elegant than I gave it credit for.

The second thing I like about this recipe is that I usually have all these things in my pantry and can make this up if I have forgotten to take meat out of the freezer and we need. food. now.

Kedgeree

1 Tbsp canola oil
1-2 onions, finely chopped
1 tsp curry powder
1/2 tsp turmeric
1 cup rice
2 1/2 cups water or fish stock
1/2 tsp salt
450g tin smoked fish fillets, drained, flaked
4 eggs, hard boiled and chopped
1 Tbsp lemon juice
fresh herbs (try coriander, dill or italian parsley)
3 spring onions, chopped

Heat the oil in a large frypan, and gently cook onion until soft (but not browned). Add the spices and cook for a minute before adding rice and stock.

Cover the pan and gently simmer for 10-15 minutes, or until rice is cooked and liquid has been absorbed.

Add the flaked fish, eggs, lemon juice and herbs, and carefully fold through the rice. Keep the pan over a low heat, just to heat the dish through.

Serve garnished with spring onions, extra herbs and lemon wedges.