Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, kedgeree. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Kedgeree is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Kedgeree is something that I’ve loved my whole life. They’re nice and they look wonderful.
If you can't get smoked haddock kedgeree isn't worth making imo. Personally I make it with half and half (stir it into the egg/rice/fish mixture). I also add a little fresh parsley. Finally two cups of rice for two servings is way excessive - one cup is more than ample.
To get started with this recipe, we have to first prepare a few ingredients. You can have kedgeree using 15 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Kedgeree:
- Make ready 1 red onion chopped
- Prepare 3 cloves garlic diced
- Make ready 1 knob ginger grated
- Prepare 1 heaped tsp of turmeric
- Make ready 1 heaped tsp of garam masala
- Take A few cardamom pods
- Prepare 1 tsp ground cumin
- Prepare 150 grams basmati rice
- Get 300 ml stock veggie
- Take Red chilli diced
- Take Handful coriander chopped
- Prepare Salt and pepper
- Get 2 boiled eggs
- Make ready Olive oil / spray oil or fry light
- Make ready 220 grams tinned tuna
Kedgeree is a rice and smoked fish dish that originated in colonial India and is now a cherished and popular British recipe. Kedgeree began its life during the time of the British Raj as khichdi—a dish from the Ayurvedic khichari diet. From a humble dish of rice and lentils, it slowly changed into the dish we know today. Drain the fish, saving the cooking water.
Instructions to make Kedgeree:
- In a large pan or wok that has a lid, spray oil or pour in a tablespoon. Heat on a medium heat.
- Chop the onion and garlic. Add to the pan. Grate the ginger.
- Throw it in and stir.
- Once softened add all the dried spices, stir well.
- Now add the rice making sure the grains are thoroughly coated with the spices.
- Pour in the stock making sure all the liquid covers the rice. Bring to a simmer and add the lid. Turn down the heat so it slowly simmers. Set a timer for 15 minutes.
- Meanwhile… boil two eggs in a pan for 6 minutes. Take out set aside and peel the shell, cut into quarters.
- After 15 minutes are up or all the grains of rice has absorbed the stock and is soft. Throw in the chopped chilli and coriander, season well.
- Give it a good stir.
- Open the tins of tuna, add to the pan. Stir and leave for a couple of minutes to warm through.
- Serve add the egg and a sprinkling of paprika if you like!
From a humble dish of rice and lentils, it slowly changed into the dish we know today. Drain the fish, saving the cooking water. Remove the skin and bones, and flake the fish, keep hot. Kedgeree is such a wonderful word, it gives nothing away of its meaning, but if you do know what it means, it conjures up the delicious breakfast dish so loved in Britain. It is an unusual dish for breakfast as it consists of curried rice, smoked fish, boiled eggs, parsley and lemon juice.
So that’s going to wrap this up for this exceptional food kedgeree recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
