Ingredients

• 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