This is an international website intended for audiences in South Africa. If you are outside of South Africa please choose your country.

Select your country

Back to all recipes

Kipper kedgeree

  • 2
  • Difficulty:Easy
  • 30 MINUTES

This recipe makes a slightly spicy yet delicious breakfast or lunch. The recipe used a fresh kipper, but you can also use tinned or pre-cooked fish. For a variation, this dish can also be made with salmon or haddock instead of a kipper. You can also add in some frozen peas.

Ideal for:

What you will need:

  • 1 large egg, hard-boiled
  • 1 unsmoked, undyed kipper fillet 
  • 125 g basmati rice
  • 1/2 tablespoon light olive oil
  • 1/4 red chilli, or to taste (optional)
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon garam masala
  • 1 tablespoon fresh parsley, chopped
  • To serve
  • Salt and pepper 
  • Soya yoghurt (optional)

Method:

1. Hard boil and cool the egg 

  • Cook for 8–10 min, depending on how you like your yolk; drain, cool and peel
  • Cut into quarters

2. Prepare and cook the kipper

  • Cover with boiling water for 5 min
  • Remove from the water and remove the bones 

3. Rinse and cook the rice

  • Rinse and cook the rice according to packet instructions

4. Combine and serve

  • Heat the oil in a frying pan
  • Cook the chilli for 20 seconds; add the rice and spices
  • Remove from the heat, stir in the flaked fish, chopped egg and parsley
  • Season and serve with yoghurt

Rate this content

1 Star2 Stars3 Stars4 Stars5 Stars
No votes yet
Loading...
Patients should be properly informed about undesired side effects and that they should not hesitate in seeking psychological support. Do not wait until the doctor guesses something before you ask; you must be aware of what you feel and ask for help before depression sets in.