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Kedgeree is a delicious Anglo-Indian dish consisting of rice, cooked fish, boiled eggs, golden raisins, fresh herbs and delicate spices. Although at first glance, this may sound like an odd combination of ingredients – but I assure you, it’s absolutely fantastic.
Now the name “kedgeree” itself is most likely a derivation of the Indian word “khichiri”, which is a traditional Indian vegetarian rice and dal dish. Most surprisingly though, is that kedgeree is eaten as a breakfast dish throughout the UK and is still enjoyed even today.
This is a great way to use leftover fish and basically any fish will work, just use whatever variety you have on hand or what is available in your area. Traditionally, smoked fish is used in this recipe but I found the smoked flavor slightly overwhelming for this dish but if you love smoked fish – then feel free to use any variety of smoked fish you like. Personally, I prefer to use either baked or poached fish for this recipe. Kedgeree is also a great way to use leftover rice.
KEDGEREE (Anglo-Indian Style Rice with Fish)
2-2½ cups cooked Basmati rice
1-1½ lbs of cooked fish, gently flaked
1 tsp black mustard seeds
1 medium onion, finely sliced
1” piece of ginger, peeled & finely grated
2 cloves garlic, finely minced
4-6 fresh curry leaves
3-4 dried red chilies, to taste
2 tbsp good quality curry powder
½ tsp turmeric (haldi)
½ tsp ground cumin powder
½ tsp ground coriander powder
salt & pepper, to taste
zest of ½ lime
¼ cup golden raisins, soaked in a little warm water
juice of ½ lime
2 tbsp ghee, butter or oil (vegetable or canola)
3 hard-boiled eggs, cut into quarters
¼ cup fresh herbs finely chopped (you can use cilantro, chives, parsley or any combination)
In a large deep skillet or wok on medium high heat, add the ghee. When hot, carefully add the mustard seeds and allow them to splatter. When the splattering subsides, add the onions and sauté until just translucent. Next, add the ginger, garlic, curry leaves and the dried red chilies. Stir and add in the spices (curry powder, turmeric, ground cumin powder, ground coriander powder, salt & pepper). Let the spices cook for a few minutes before adding in the cooked rice – this may be done in batches. Stir well to coat the rice with all the spices & aromatics, then add the lime zest & golden raisins (along with any soaking liquid). Now gently add in the flaked fish and the lime juice. Mix well to combine, reduce the heat to low, cover and let cook for just 4-5 minutes. Gently fork the rice and transfer to a serving platter. Lastly, finish the dish by arranging the boiled eggs over the top and garnish with the fresh herbs. Serve hot as part of any Indian meal.
Although not traditional, feel free to add your favorite vegetables to this dish such as green peas, corn, carrots, grape tomatoes, spinach, fennel, bell peppers, zucchini…
Content copyright © 2013 by Sadhana Ginde. All rights reserved.
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