PEPPER MINCE AND POTATOES WITH KEDGEREE

PEPPER MINCE AND POTATOES WITH KEDGEREE

Recipe for Pepper Mince and Potatoes
Ingredients

½ kg Mince (Beef or Mutton)

2 big Onions chopped

½ teaspoon turmeric powder

1 teaspoon chopped garlic

2 green chilies chopped finely

2 tablespoons oil

Salt to taste

2 teaspoons pepper powder

2 Potatoes boiled and chopped into small pieces

Heat oil in a pan and fry the chopped garlic and onions till golden brown. 

Add the green chilies, turmeric powder, pepper powder and sauté for 3 minutes.  

Add the mince and salt and mix well. 

Cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Add the Potatoes and mix well. 

Simmer on low heat for 3 more minutes.  

Recipe for Fish and Boiled Eggs Kedgeree

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 Moong dhal or Tur Dhal (Or any other lentils)

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.

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 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 dhal 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 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.

FISH AND HARD BOILED EGGS KEDGEREE

Fish Kedgeree which was very popular in the olden days,  is an Anglicized version of the Indian Kitchri or Kitchidi, which was prepared with rice, lentils, raisins, etc along with the addition of Fried Fish Flakes and hard boiled eggs. It is said that Kedgeree was first introduced in India by the Scottish Soldiers. Fish, either steamed or fried was a regular item for breakfast during the Raj Era and the cooks tried to incorporate it with local dishes. Eventually the Fish Kedgeree became a hot cooked spicy dish, with the addition of various spices and was invariably included in the breakfast menu all over the Commonwealth.  Minced meat was also later added as a variation.

Serves 6     

Preparation Time 45 minutes

Ingredients

½ kg good fleshy fish cut into thick slices

¼  kg raw rice or Basmati Rice

4 tablespoons oil

1 tablespoon ghee or butter

3 onions sliced finely

3 green chillies sliced lengthwise

100 grams Moong dhal or Tur Dhal (Or any other lentils)

1 teaspoon spice powder or garam masala

1 teaspoon cumin powder

100 grams Sultanas or Raisins (Optional)

2 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.

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 dhal and keep aside.

Heat the oil in a suitable vessel and sauté the onions lightly. Add the slit green chillies, whole peppercorns, spice powder, cumin powder and chillie powder and sauté for a few minutes. Add the rice and dhal and mix well. Now add 6 cups of the soup, salt, limejuice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling. Reduce heat and simmer covered till the rice and 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.