- September 2013
- Serve 4-6
- Hands-on time 30 min
Kedgeree can be eaten for breakfast, lunch or dinner. An easy recipe that’s ready in 30 minutes it’s perfect for a family-style brunch where everyone can dig in.
- 10g (1.9g saturated)
- 34.1g (1.8g sugars)
- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- 2 tsp cumin seeds
- 3 garlic cloves, crushed
- 3cm fresh ginger, grated
- 1 onion, finely sliced
- 1 red chilli, deseeded (unless you like more heat) and finely chopped
- 1 heaped tbsp garam masala
- 2 tsp ground turmeric
- 2 tbsp tomato ketchup
- 250g basmati rice, rinsed and drained
- 500ml vegetable or chicken stock
- 250g hot smoked fish (such as salmon, trout or mackerel), flaked
- 3 medium free-range eggs, put straight into boiling water for 6 minutes, cooled under running water, then shelled and quartered
- Chopped fresh coriander to garnish
- Lemon wedges to serve
- Raita or yogurt to serve
- Heat the oil in a large sauté pan with a lid. Add the mustard seeds and cumin seeds, then fry gently for a few minutes until they start to pop and smell toasted. Add the garlic and ginger and cook for 2 minutes more, then add the onion, chilli and remaining spices. Cook for 5 minutes or so until the onion has softened.
- Stir the ketchup into the pan, then add the rice and stock. Stir, bring to a simmer, then cover and cook for 10 minutes. Uncover and simmer for another 10 minutes until cooked.
- When the rice is ready, season, then toss through the fish. Tip onto a serving plate and scatter with the quartered eggs and coriander. Serve with lemon wedges and raita or yogurt.
For mint raita, stir chopped mint into natural yogurt. Sprinkle with chilli powder and sliced spring onions.
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