Kedgeree
Print recipe| Allergy | Egg, Fish |
| Meal type | Breakfast |
| Region | Indian |
Ingredients
- 1 onion (sliced)
- 2 tablespoons ghee (or butter)
- 3 cups cooked basmati rice (cook 200 g or 1 cup of rice the day before and refrigerate)
- 3 teaspoons curry powder
- salt, pepper, cayenne pepper (optional), to taste
- 2 tablespoons currants (optional)
- 2 tablespoons slivered almonds, toasted (optional)
- 200g hot-smoked trout (or salmon), skin and bones removed
- 4 hard-boiled eggs, peeled and halved or sliced
- dill or mint leaves (to garnish)
- Indian-style chutney, plain yoghurt and lemon wedges (to serve)
Note
Kedgeree was a popular Anglo-Indian breakfast dish in the 18th and 19th centuries, and was enjoyed as a light lunch or supper dish in the 20th century.
Serves 4 as a light meal
Directions
| Gently sauté the onions in the ghee or butter in a large frying pan over medium heat for 10–15 minutes or until the onion becomes translucent and golden, adding a tablespoon or two of water if the onion is burning or sticking to the pan. | |
| Add the cooked rice and curry powder, along with 125 ml (1/2 cup) of water to moisten the rice and prevent it from sticking to the pan. | |
| Add the cayenne pepper, currants and almonds, if using, and stir through the rice. Season to taste. Once the rice is warmed through and the liquid has evaporated, taste to see if more seasoning or curry powder is needed. | |
| Transfer the rice mixture to a serving platter. Break the fish into bite-sized pieces over the rice and arrange the eggs decoratively. Garnish with the dill or mint. Serve with your favourite Indian chutney, plain yoghurt and lemon wedges. | |