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DISH NAME : KEDGEREE
Description
Kedgeree is a dish by British inspired from the Indian khichdi. This British version is cooked with flaked poached fish, boiled rice, curry powder and boiled eggs.
| Quantity | Name |
|---|---|
| 50 Gm. | Butter |
| 1 No. | Onion finely chopped |
| 2 Cups | Basmati rice |
| 750 Ml. | Water |
| 500 Gm. | Fish |
| 1 No. | Bay leaf |
| 200 Ml. | Oil to fry the fish |
| 2 No.s | Hard - boiled eggs, shelled and quartered |
| 1 Tsp. | Chilli powder |
| 0.25 Tsp. | Tumeric powder |
| 0.25 Tsp. | Garam masala |
| 0.5 Tsp. | Grated nutmeg |
| 1 Tsp. | Pepper powder |
| 4 Cups | Water, boiling hot / stock |
Method
1) Fry fish in hot oil . Flake fish and keep aside.
2) Melt the butter in a saucepan and add onion. Cook it gently in the butter until they brown.
3) Now add chilli powder, turmeric powder, salt, grated nutmeg and then add rice, stirring to coat the rice in butter.
4) Add water and bring to boil.
5) Add the bay leaf, cover and cook for about 20 minutes or until the rice has absorbed the stock. Remove bay leaf at the end of cooking. 6) When rice is ready, stir in the fish, eggs, nutmeg and pepper.
Serving Suggestions
Serve with raita and lime wedges.