This dish was brought back from India by the British from their colonial days. The Indians cook this as a vegetarian dish with lentils and call it Kitchari or khichadi. People in England eat kedgeree usually for breakfast. The lemon juice lends a lovely tangy flavour to the whole dish
1 cup onions, diced
2 cloves garlic, minced
1 fresh red chilli, sliced
Half cup carrots, diced
Half cup green peas
1 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon chilli powder
2 tablespoons light soy sauce, optional
3 cups cooked basmati rice
2 fillets of fish, poached in a little fish stock
3 eggs, hard-boiled
A small bunch of coriander leaves, chopped
1 lemon, cut into slices
Poach the fish in the stock. Flake the fish and save the little stock left.
Heat 2 tablespoons of butter in a deep skillet. Saute the onions, red chilli and garlic. Add the vegetables and season with salt. Cook for 1 minute. Add the spice powders. Mix. Add about 3 to 4 tablespoons of the fish stock. Stir-fry. Drizzle the soy sauce over the rice and add with the flaked fish. Toss the ingredients gently together to mix.
Peel off egg shells and cut the eggs. Arrange on top of rice. Garnish with the coriander leaves. When ready to serve, squeeze lemon juice over the kedgeree rice.
Note: kedgeree is usually made with poached haddock but other types of fish such as salmon, threadfin and red snapper can also be used. There are many variations to this recipe and each individual cook will undoubtly choose the ingredients according to their own preference.
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