Cape Kedgeree is a traditional South African recipe for a classic version of the Anglo-Indian dish, Kedgeree made from flaked fish and egg whites cooked with rice in a butter and evaporated milk sauce flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic South African version of: Cape Kedgeree.
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Ingredients:
60g butter
800g cooked fish, flaked (snoek would be typical)
400g cooked rice
4 whites from hard-boiled eggs, coarsely chopped
2 tsp salt
1/2 tsp black pepper
120ml evaporated milk
2 tsp Cape Malay curry powder
hard-boiled eggs, quartered, to garnish
generous handful of coriander (cilantro) leaves, chopped, to garnish
Method:
Melt the butter in a large saucepan and add all the ingredients. Stir gently until the mixture becomes quite hot. Serve on warmed plates garnished with quartered hard-boiled eggs and egg yolks that have been passed through a fine sieve.
Finish with a generous scattering of chopped coriander leaves
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