KEDGEREE WITH HAM AND HARD BOILED EGGS
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 and was prepared
with rice, lentils, raisins, nuts, parsley, etc along with the addition of
steamed Fish Flakes and hardboiled eggs. In the early days fillets or flakes of
steamed or smoked haddock or Halibut made up the combination (but later Salmon,
kippers or tuna was used instead). 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.
It’s been also said that this dish
‘Kedgeree” was first introduced by the Scottish Soldiers in Army Camps in
Calcutta.
2 cups raw rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
½ cup Red Lentils (masur dal)
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
½ kg good fleshy fish cut into thick
fillets (The Fish could be substituted with Ham, boiled and shredded chicken, Cooked
Mincemeat, etc.)
Heat the oil in a suitable pan 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 washed rice and lentils and mix
well.
Now add 6 cups of water, 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 lentils are cooked and slightly pasty.
Gently mix in either chopped ham, shredded
chicken, steamed fish pieces, etc, along with the butter or ghee and the hard-boiled eggs.
Cover and let the rice rest for a few
minutes.
Serve hot or cold with any side dish or
Lime Pickle.
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