Non Veg 'Kedgeree'

    Non Veg 'Kedgeree'

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    About this recipe: My version of a 'Khichri' with smoked fish, rice and eggs!

    Serves: 2 

    • 400g Basmati rice
    • 2 eggs
    • 120g smoked white fish (traditionally smoked haddock is used)
    • 1 bay leaf
    • 2 -4 tablespoons of milk, or as needed
    • 1 tablespoon butter
    • 1 teaspoon curry powder, or to taste
    • 4 green onions, sliced
    • 60g frozen peas
    • Salt & pepper
    • Curd to serve

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Prepare rice according to package directions. Drain, and set aside to cool.
    2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat.
    3. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
    4. Place the fish in a small pan with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes.
    5. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
    6. Melt butter in a pan over medium-high heat. Stir in curry powder, then add the peas and spring onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish.
    7. Stir gently, and season with salt and pepper. Heat through, and serve with curd.

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