Cape Kedgeree from South Africa

cape kedgeree

Kedgeree, a rice and fish combination, which originated in India, originally was made with curry. The English adopted the dish and the curry was eliminated. If you like the flavor of curry, cook it with the rice (about 1 tsp. per cup of rice), as it adds an interesting flavor. In India fish and rice are usually prepared in equal amounts. In South Africa twice as much fish as rice is used.


  • 2 oz. Butter
  • 4 Egg Whites (hard-boiled)
  • 2 Tsp. Salt 
  • 4 Cups Fish
  • 2 Cups Rice
  • 1/2 Tsp. Pepper
  • 1/2 Cup Evaporated Milk or Cream

In a 2-quart saucepan:

Melt butter or margarine, egg whites (hard-boiled, chopped coarsely), and salt. The add the cooked fish (flaked, and stir gently). Add the cooked rice, pepper, and milk. Stir gently over the fire until thoroughly hot. Garnish the mixture with egg yolks, passed through a fine wire sieve, Serves up to 8 servings.