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With Sarah Bowman


Traditionally a breakfast dish, kedgeree also makes a comforting dinner. I love the combination of deep woody spices with the freshness of lime and herbs.  


Serves 6



3 cups long-grain rice

3 cups water

1 tsp salt

1 tsp ground turmeric

50g butter

2 cups finely chopped red onion

1 tbsp curry powder

1 tsp garam masala

juice and zest of 2 limes

500g smoked mackerel, torn into pieces

5 spring onions, finely sliced

2 cups finely chopped fresh flat-leaf parsley

6 eggs, soft-boiled, peeled and cut in quarters

2 limes, cut into wedges, to serve



To cook the rice, rinse it under cold running water until the water runs clear. Drain and place in a large pot. Add the water, salt and tumeric. Cover with a lid. Bring to the boil.

Then cook for 15 minutes over a low heat. Do not lift the lid while cooking! Once cooked, leave rice to cool.

Heat butter in a large frying pan and sauté onion. Stir in spices, cooked rice, lime juice and zest and fish. Heat through.

Toss half the spring onions, parsley and eggs through the rice, check seasoning and garnish with the remaining herbs and eggs. Serve with lime wedges.


Cook’s tip:

Kedgeree keeps well in the fridge and makes a great lunch the next day. Remove the eggs before microwaving, otherwise they will go rubbery, then return them to the reheated rice.



Reproduced with permission from Cook Simple by Sarah Bowman .

Published byPenguin Group NZ. RRP $45.00. Copyright text©Sarah Bowman, 2013. Copyright photography©Stephen Goodenough, 2013