SMOKED SNOEK KEDGEREE WITH POACHED EGGS

Kedgeree is a traditional British breakfast dish that I’ve become a lover of for brunch. Traditionally, it’s served with boiled eggs, but I love the decadent ooze of a poached egg. I also swop the traditional smoked haddock for a local South African twist – smoked snoek. Serves 4 • 30ml olive oil • 5ml black mustard seeds • 1 onion, sliced • 1 clove garlic, chopped • 5ml finely grated fresh ginger • 1 red chilli, deseeded and finely

chopped • 30ml mild curry powder • 5ml turmeric • 500ml white basmati rice • 500ml water • salt and pepper • 400g smoked snoek, flaked and

deboned • 30ml chopped fresh coriander • juice of 1 lemon • 4 soft-poached eggs, a handful of fresh coriander, lemon wedges to serve

1. Heat the olive oil in a pan, then add the mustard seeds and wait until they begin to pop.

2. Add the onion and sauté until softened and beginning to brown. Add the garlic, ginger, chilli, curry powder and turmeric, then cook for a minute until the aromatics soften. Add the rice and water, season to taste, cover with a lid and simmer over a medium heat until the water has been absorbed and the rice is cooked through.

3. Gently fold the flaked fish into the rice along with the chopped coriander and a squeeze of lemon juice. 4. Serve the kedgeree in individual bowls topped with a poached egg, coriander and lemon

wedges.