Ingredients

• 1/2 kg - good fleshy fish cut into thick fillets
• 2 cups - raw rice or Basmati rice
• 4 tbsp - oil
• 1 tbsp - ghee or butter
• 3 - onions, sliced finely
• 3 - green chillies, sliced lengthwise
• 4 tbsp - moong dal or tur dal (or any other lentils)
• 3 - cloves
• 2 - small sticks of cinnamon
• 1 tsp - cumin powder
• 100 g - sultanas or raisins (optional)
• 3 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 Fish And Boiled Eggs 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, cloves and cinnamon lightly.
• Add the slit green chillies, whole peppercorns, 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, lime juice/ 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