Ingredients
350-500 g smoked Kahawai
1 tsp SIDS CRAZY LEMON
2 eggs
1 large onion
25 g butter
2 tsp curry powder
½ tsp ground tumeric
1¼ cups long rice
½ tsp salt
2½ cups fish stock
SIDS SALT & PEPPER to taste
2 spring onions, fine chopped
chopped parsley to garnish
Directions
Turn on crockpot to LOW and spray bowl with oil.
Remove and discard all the bones from the fish then cover and refrigerate.
Hard boil the eggs.
Halve the onion from top to bottom and remove the skin then cut into 5 mm cubes. Place onion in a pan with butter and sauté to transparent but not brown. Stir in curry, tumeric, SIDS CRAZY LEMON and rice until grains are coated. Tip the mixture and salt into the crockpot. Pour in the fish stock and season with SIDS SALT & PEPPER to taste.
Cover and cook on LOW for 2 hours. By this time the rice should have absorbed all the liquid.
Chop the fish into small pieces and fold into the crockpot. Cook a further 15-30 minutes then chop eggs over the kedgeree, sprinkle with parsley then serve.
