Drum – 15 August 2019

SERVES 6
PREPARATION: 10 MIN
COOKING:40-45MIN

30ml(2T)oliveoil

2 bayleaves

2,5ml(½t)cuminseeds

5ml(1t)turmeric

15ml(1T)roastedmasala

2 onions,chopped

375ml(1½c)basmatirice

500ml(2c)chickenstock

gratedzestof1 lemon

and30ml(2T)ofthejuice

largehandfuloffresh

parsley,chopped

200gsmokedsnoek,

flakedanddeboned

salt

TOSERVE

4 soft-boiledeggs, shelled

andhalved

extra parsley

SMOKED SNOEK KEDGEREE

1 Heat the olive oil in

a pan, add the bay

leaves, cumin sees,

turmeric and masala.

Stir-fry until fragrant.

2 Add the onion and stir-

fry for a minute, then

stir the rice in.

3 Add the stock, stir and

cook until the rice is

done, stirring occasion-

ally to prevent catch-

Cooked and shredded

chicken, canned tuna

or cooked lentils can

be used instead of

the smoked snoek.

ing. Add more hot

water if the stock

evaporates too quickly.

4 As soon as the rice is

done, mix in the rest

of the ingredients.

5 To serve Transfer the

rice to a large serving

dish or plate and

arrange the eggs on

top. Sprinkle a little

parsley over and serve. (Turn over)

FOOD

http://www.drum.co.za 15 AUGUST 2019 | (^25)