August 14, 2014
Kedgeree with Coconut Oil

This is a delicious dinner full of protein from the fish and eggs. For a vegetarian version, try replacing the fish with vegetables roasted with paprika.


Serves 2



1 clove of garlic, chopped

1 small onion, chopped

2 eggs

150g of Basmati rice (we used Tilda)

1 fillet of smoked fish (we used haddock)

2 tbsp of Chi Coconut Oil

1 tsp of chili powder

Salt and pepper



  • Heat the oven to gas mark 6 / 180C
  • Cover the fish with 1 tablespoon of Coconut Oil, salt and pepper and place in the oven to cook for 15 minutes or until cooked all the way through
  • In the meantime, rinse the rice and cook as per packet instructions
  • Place the eggs in boiling water and cook for seven minutes
  • In the meantime, heat the remaining coconut oil in a large wok or flat pan
  • Add the onion and garlic and cook until soft
  • Remove the fish from the oven and flake with a fork
  • Add the cooked rice, flaked fish and chili powder to the pan with the cooked onions and garlic
  • Take the eggs from the boil and cut into quarters
  • Place on two plates and add the quartered eggs
  • Season with salt and pepper
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