Hake kedgeree

Hake kedgeree


15ml oil

30ml butter

1 onion, diced

1 garlic clove, crushed

10ml fresh ginger, grated

10-15ml medium curry paste

3ml turmeric

200g Tastic Parboiled Rice

500ml vegetable stock

400g hake fillets

2 bay leaves

200g cherry tomatoes

100g frozen peas

5ml lemon zest

Salt and black pepper

2 hardboiled eggs, peeled and quartered

20g coriander or parsley, chopped
To Serve:

1 lemon, cut into wedges


Heat the oil and butter in a pan and fry the onion for 5 minutes. Add the garlic and ginger and cook for 1 minute.

Stir in the curry paste, turmeric, Tastic Parboiled Rice and stock. Top with the hake fillets and bay leaves. Cover and simmer for 5-7 minutes. Remove the cooked hake, flake into chunks and set aside.

Return the rice to the stove and add the cherry tomatoes, peas and lemon zest. Simmer for 10-15 minutes, or until the rice is tender, adding more liquid if needed.

Season to taste, add the hake, hardboiled eggs and herbs. Heat through and serve, with lemon wedges.

Recipe and image courtesy of


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