2cm piece of ginger, peeled and finely chopped
1 fresh red chilli, thinly sliced
3 spring onions, thinly sliced
½ bunch of fresh coriander, leaves chopped
100g fine green beans, trimmed
Chard or other leafy green vegetable
150g brown rice
2 large free-range eggs
200g fish fillets, scaled and pin-boned, from sustainable sources
2 bay leaves
1 teaspoon curry powder
1 teaspoon mustard seeds
1 ½ lemons
3 tablespoons fat-free natural yoghurt
1 tablespoon sweet chilli sauce
1 tablespoon extra virgin olive oil
Sea salt and freshly ground black pepper
- Reserve some coriander for the garnish
Cook rice, then drain.
Mix yogurt, sweet chilli sauce and juice of half the lemon together.
Bring a pan of water to the boil. Boil eggs for 9 minutes.
Bring milk to the boil with bay leaves, and poach fish gently.
When poached, gently lift fish from milk, and flake.
Cut off and slice the chard stalks, then roughly chop the leaves.
Blanch beans in boiling water, and refresh.
If using chard, also blanch the chopped stalks.
Place oil, curry powder and mustard seeds into a casserole pan on medium heat.
When mustard seeds pop, add ginger, spring onion and chilli.
Cook for 4 minutes or until softened, stirring regularly.
Stir in chard leaves, rice, peas, and juice from 1 lemon.
Add flaked fish, and season the kedgeree to taste. Mix in ½ the coriander
Peel eggs under cold running water, cut into quarters, and place on kedgeree.
Scatter over the coriander leaves.
Serve kedgeree with the yogurt.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or