Fish And Boiled Eggs Kedgeree

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

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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

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