2 tablespoons olive oil (I used Lot 8 Currying Flavour oil)
1 sprig curry leaves
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 onion, chopped
1 teaspoon salt
2 cloves garlic, finely chopped
3cm-piece ginger, finely chopped
2 teaspoons curry powder
½ cup basmati rice
1.5 litres chicken stock (or use fish stock if you prefer)
4 eggs, room temperature (optional)
250-300g smoked fish such as mackerel, shredded
50g watercress or rocket, roughly chopped
grated zest and juice of 1 lemon

Kedgeree is one of my very favourite things to eat – spicy, rich and carb-heavy is perfect for winter, but this lighter broth version is great for spring. Be aware that the rice will continue to swell on sitting, so serve it immediately or be prepared to add a little more liquid.


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1.Heat the oil over a medium heat and fry the curry leaves and the fennel, cumin and mustard seeds until the seeds start popping.
2.Add the onion and salt and cook gently until soft, about 10 minutes.
3.Add the garlic, ginger and curry powder and cook for another minute.
4.Add the rice and stir with the spices, then add the chicken stock and bring up to a simmer.
5.Cook for 15-20 minutes or until the rice is just tender.
6.If you want to serve with eggs, heat a pan of water to a simmer.
7.Using a slotted spoon, add the eggs carefully to the water and cook for 6½ minutes, drain and plunge into iced water. Peel and set aside until ready to use.
8.Once the rice is tender add the smoked fish to heat through, then add the watercress and lemon zest and juice. Adjust seasoning to taste.
9.Spoon into bowls, adding the halved eggs if using. Serve with roti or paratha on the side.
11.Use vegetable stock and omit the fish. Slice some paneer and toss with oil and curry powder.
12.Pan-fry until golden and serve on top of the soup.
14.As for vege version but use tempeh or tofu in place of paneer and omit the eggs.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings