ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

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Tuesday, August 4, 2015

KEDGEREE - FISH AND BOILED EGGS KEDGEREE - AN OLD COLONIAL FAVOURITE
















FISH AND BOILED EGGS KEDGEREE
Kedgeree is a mildly spiced rice and lentil mix-up which originated during the time of the British Raj. It is the anglicized version of the Indian Rice dish Kichiri or Kichadi. It was originally prepared with fillets or flakes of steamed or smoked haddock (but later salmon, kippers or tuna was used instead) parsely, boiled eggs, nuts, sultanas, rice and lentils. It made a hearty breakfast dish in the early days when it was considered healthy to have a cooked breakfast with all the essential nutrients.

Serves 6     Time required: 45 minutes
Ingredients
½ kg good fleshy fish cut into thick fillets
2 cups raw rice or Basmati Rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
4 tablespoons Red Lentil Dal / Masoor dhal (Or any other lentils)
3 cloves
2 small sticks of cinnamon
1 teaspoon cumin powder
100 grams Sultanas or Raisins (Optional)
3 tablespoons chopped coriander leaves
2 Bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice / vinegar
6 whole peppercorns
4 hard-boiled eggs cut into quarters.

Cook the fish  in a little water along with the Bay leaves and salt for about 5 minutes or till the pieces are firm. Remove the boiled fish and keep aside.
 Add sufficient water to the left over fish soup / stock to get 6 cups of liquid and keep aside. 
Remove the bones and skin from the boiled fish and break into small pieces. Wash the Rice and dhal and keep aside.

Heat the oil in a suitable vessel and sauté the onions, cloves and cinnamon lightly. Add the slit green chillies, whole peppercorns, cumin powder and chillie powder and sauté for a few minutes. Add the rice and dhal and mix well. Now add 6 cups of the fish soup / stock, lime juice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling. Reduce heat and simmer covered till the rice and dhal are cooked and slightly pasty. Gently mix in the cooked fish, butter / ghee and the hard-boiled eggs. Cover and let the rice draw in the fish for a few minutes. Serve hot or cold with Chutney or Lime Pickle.

1 comment:

Patrick Staunton said...

Wow!! Looks and sounds yummy... A must try this weekend.