Kedgeree 800 x

A Recipe & Photo by Allison Pirrie-Mawer

A dish of spicy rice, flaked fish, hard-boiled eggs & here, fortified with seaweed, Kedgeree was enjoyed as a breakfast dish by British Colonials in India.


Serves 4

2 large free-range eggs, boiled
500g smoked cooked fish
1 cup Pacific Harvest Sea Lettuce leavesportrait
2 cups long grain or basmati rice
Salt & pepper
1 tsp cumin seeds, ground
1 tsp coriander seeds, ground
1/2 tsp cardamom seeds, ground
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp Pacific Harvest Smoked Kelp
200g chopped tomatoes (fresh or tinned)
Juice of one lemon
100g butter
2 cloves garlic
1 medium onion, finely chopped
Handful chopped fresh parsley to garnish


Cook the rice in salted water or rice cooker till al dente. Refresh in cold water, drain again, and leave in the fridge until needed.
In a small pan boil some water for the kelp, then soak the kelp for one minute then drain. Divide sea lettuce leaves up into smaller pieces.
Melt the butter in a large frying pan over a low heat and add the onion and garlic and cook for 5 mins on a low heat.
Add all the spices and cook for a further few minutes Add the chopped tomatoes and lemon juice.
Remove any skin from fish and flake into chunks and set aside.
Quarter the eggs.
Add the fish, Smoked Kelp, Sea Lettuce and rice to a pan and gently stir through until all is coated with spice and the rice is hot.
Add the eggs and garnish with parsley and serve warm.