2 teaspoons curry powder
1 teaspoon coriander seeds
1 teaspoon fennel seeds good pinch of cumin seeds
2 tablespoons butter
1 large onion, diced nutmeg, salt and pepper
2 generous cups white jasmine rice, cooked (about ⅔ cup uncooked rice)
300g smoked fish, bones and skin removed, flaked
⅓ cup cream
4 free-range eggs, hard-boiled, peeled and grated
1 lemon, cut into wedges handful of flat-leaf parsley

Paul Schrader works the floor, smiling, pouring, delivering plates to diners, while Kelda Haines cooks the sort of food that satisfies profoundly. It’s the perfect partnership and one that has lasted nearly 20 years. Few things offer more comfort than a simple bowl of cooked rice, especially when it’s been enriched with generous amounts of butter and cream. On the menu since the beginning, Nikau’s kedgeree is an unpretentious dish that has become the benchmark against which all other kedgerees are measured. The secret is in the intriguing mix of spices that Kelda uses, an intuitive balance of vibrant flavours.


1.In a small frying pan, toast the curry powder, coriander, fennel and cumin seeds over a low heat, until fragrant.
2.Grind to a powder in a spice mill.
3.Preheat the oven to 180˚C.
4.Melt the butter in a wide frying pan that will fit in the oven.
5.Cook the onion slowly until soft, sweet and golden, about 10 minutes.
6.Add the ground spices and season to taste with the nutmeg, salt and freshly ground black pepper.
7.Tip in the cooked rice and stir to coat each grain.
8.Fold the fish through the rice and pour over the cream.
9.Bake in the oven until the cream has been absorbed, about 4 -5 minutes.
10.Divide between four serving bowls and top with the grated eggs, lemon wedges and parsley.

Illustrations Kohl Tyler-Dunnshea

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