Calcutta Fish Kedgeree

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

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  • 1/2 kg - good fleshy fish, cut into thick slices
  • 1/4 kg - raw rice or basmati rice
  • 4 tbsp - oil
  • 1 tbsp - ghee or butter
  • 3 onions, sliced finely
  • 3 green chillies, sliced lengthwise
  • 100 grams - moong dal or toor dal (or any other lentil)
  • 1 tsp - spice powder or garam masala
  • 1 tsp - cumin powder
  • 100 grams - sultanas or raisins (optional)
  • 2 tbsp - chopped coriander leaves
  • 2 bay leaves
  • Salt to taste
  • 1 tsp - chilli powder
  • 1 tbsp - lime juice / lemon juice / vinegar
  • 6 whole peppercorns
  • 4 hard-boiled eggs, cut into quarters

How to Make Calcutta Fish Kedgeree

  • Wash the fish and cook it in a little water along with the bay leaves and salt for about 5 minutes or till the pieces are firm.
  • Strain and keep aside.
  • Add sufficient water to the left over fish soup to get 6 cups of liquid.
  • Remove the bones and skin from the boiled fish and break into small pieces.
  • Wash the rice and dal and keep aside.
  • Heat the oil in a suitable vessel and saute the onions lightly.
  • Add the slit green chillies, whole peppercorns, spice powder, cumin powder and chilli powder and saute for a few minutes.
  • Add the rice and dal and mix well.
  • Now add 6 cups of the soup, limejuice/vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling.
  • Reduce heat and simmer, covered, till the rice and dal 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.
  • Recipe Courtesy: Anglo-Indian Recipes