NIKAU KEDGEREE - Cuisine Magazine - From New Zealand to the World
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Ingredients
- 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
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