Curried Smoked Fish & Basmati Soup - Cuisine Magazine - From New Zealand to the World
Kedgeree is one of my very favourite things to eat – spicy, rich and carb-heavy is perfect for winter, but this lighter broth version is great for spring. Be aw
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Ingredients
- 2 tablespoons olive oil (I used Lot 8 Currying Flavour oil)
- 1 sprig curry leaves
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 onion, chopped
- 1 teaspoon salt
- 2 cloves garlic, finely chopped
- 3cm-piece ginger, finely chopped
- 2 teaspoons curry powder
- ½ cup basmati rice
- 1 1/2 litres chicken stock (or use fish stock if you prefer)
- 4 eggs, room temperature (optional)
- 250-300g smoked fish such as mackerel, shredded
- 50g watercress or rocket, roughly chopped
- grated zest and juice of 1 lemon
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