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

200ml milk

2 bay leaves

1 teaspoon curry powder

1 teaspoon mustard seeds

300g peas

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.
Prepared by:
Ivonne Nathan
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
email [email protected].





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