Salt cod kedgeree

Jill Dupleix
Salt cod kedgeree.
Salt cod kedgeree. Photo: Marina Oliphant

Salting fresh fish overnight not only gives it that distinctive preserved taste of Italian or Portuguese salt cod but firms it up nicely, ready to be tossed through curry-spiced rice.


500g blue eye trevalla

1 tbsp sea salt

250g basmati rice, washed

425ml cold water

2 thick slices smoked ham

250ml skim milk

2 tbsp vegetable oil

1 tbsp massaman or similar curry powder

1 tsp turmeric

100g peas, blanched

2 tbsp parsley leaves, finely chopped

2 spring onion greens, finely chopped

Sea salt and freshly ground pepper

4 free range eggs, boiled seven minutes

Cracked black pepper

1 lemon, cut into wedges


Coat the blue eye with salt and leave overnight, turning once or twice. Drain, rinse and pat dry. Combine rice with water and bring to the boil. Cover tightly and simmer very gently for 18 minutes or until tender. Spread rice on a tray to cool.

Place blue eye and ham in a pan with milk and simmer gently for five minutes. Remove and leave for 30 minutes to steep, then drain. Flake the fish into chunks and shred the ham.

Heat oil in a pan, add rice, curry powder and turmeric and toss well over medium heat. Add fish, ham, peas, parsley, spring onions, salt and pepper and heat through, tossing lightly. Gently peel eggs, cut in half and serve with kedgeree. Scatter with pepper and serve with lemon.