Smoked Cod Kedgeree

Ingredients

1 1/2 cups basmati rice
2 cups (500mL) milk
2 dried bay leaves
6 peppercorns
600 g smoked cod fillets
1 Tbs vegetable oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp curry powder
1 green chilli, halved, seeded, thinly sliced
1 cup frozen peas, thawed
1 lemon, juiced
2 eggs, hard-boiled, quartered
1/2 cup coriander sprigs

Method

Prepare rice following packet directions. Refresh under cold running water. Drain and set aside to cool completely.

Place milk, 1 cup (250mL) water, bay leaves and peppercorns in a large saucepan over medium-high heat and bring to the boil. Reduce heat to low. Add the cod and poach for 5 minutes or until the fish flakes with a fork. Transfer cod to a plate and set aside to cool slightly. Flake into large pieces. Discard the poaching liquid.

Meanwhile, heat oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 3-5 minutes or until soft. Add garlic, cumin, coriander, turmeric, curry powder and half the chilli. Cook, stirring, for 2 minutes or until aromatic. Add rice, peas and lemon juice and cook, stirring, for 5 minutes or until well combined and heated through. Add cod, egg and coriander and gently toss to combine. Season with salt and pepper. Top with remaining chilli to serve.

Credits: Coles

Photo Credits: Coles