KEDGEREE
Kedgeree is an Anglicised version of the Indian Kitchri or Kitchidi, prepared with rice,
lentils, raisins, etc along with the addition of Fried Fish Flakes and hard
boiled eggs. Fish, either
steamed or fried was a regular item for breakfast during the British Raj and
the cooks or khansamas of those times, tried to incorporate it with local
dishes. Eventually the Fish Kedegeree became a hot cooked spicy dish, with the
addition of various spices and was invariably included in the breakfast menu
all over the Commonwealth. However, it now finds a place on the Lunch Menu at many homes and restaurants serving Colonial Anglo-Indian Food. Minced meat could also be added as a variation
Serves
6 Preparation and cooking Time 45
minutes
Ingredients
½
kg good fleshy fish cut into thick fillets
2
cups raw rice or Basmati Rice
4
tablespoons oil
1
tablespoon ghee or butter
3
onions sliced finely
3
green chillies sliced lengthwise
4
tablespoons Yellow Lentiss / Moong dhal / green gram dhal
3
cloves
2
small sticks of cinnamon
1
teaspoon cumin powder
100
grams Sultanas or Raisins (Optional)
3
tablespoons chopped coriander leaves
2
Bay leaves
Salt
to taste
1
teaspoon chillie powder
1
tablespoon lime juice / lemon juice / vinegar
6
whole peppercorns
4
hard-boiled eggs cut into quarters.
Cook the fish it in a little water along with the bay leaves and salt for
about 5 minutes or till the pieces are firm. Remove the fish carefully. Remove the bones and skin from the boiled fish and break into small pieces and keep aside. Add sufficient water to the left over fish
soup to get 6 cups of liquid. Wash the Rice
and lentils / dhal and keep aside.
Heat
the oil in a suitable vessel and sauté the onions, cloves and cinnamon lightly.
Add the slit green chillies, whole peppercorns, cumin powder and chillie powder
and sauté for a few minutes. Add the rice and lentils / dhal and mix well. Now add 6 cups
of the fish soup / stock, 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 lentils / dhal 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.
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