Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 cup cooked flaked fish (salmon or smoked haddock)
- 2 hard-boiled eggs, chopped
- 2 poached eggs
- 2 tablespoons chopped fresh cilantro
Special equipment needed:
- Large pot with lid
- Skillet
- Slotted spoon
- Small saucepan
- Poaching cups
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 18-20 minutes.
2. In a skillet, heat the oil over medium heat. Add the onion and cumin seeds and cook until the onion is soft and golden brown, about 5-7 minutes.
3. Add the turmeric, coriander, garam masala, and salt to the skillet and stir to combine. Add the cooked fish and hard-boiled eggs and stir to coat with the spices.
4. Add the cooked rice to the skillet and stir to combine with the fish and egg mixture.
5. In a small saucepan, bring water to a simmer. Crack the eggs into poaching cups and gently lower them into the water. Cook until the egg whites are set and the yolks are still runny, about 3-4 minutes.
6. Using a slotted spoon, remove the poached eggs from the water and set aside.
7. To serve, divide the kedgeree into four bowls. Top each bowl with a poached egg and sprinkle with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 43g
Protein: 18g
Sodium: 600mg
Sugar: 1g
Substitutions for ingredients:
- Brown rice or quinoa can be substituted for basmati rice.
- Any flaked fish can be used in place of salmon or smoked haddock.
- Parsley or scallions can be used instead of cilantro.
Variations:
- Add diced tomatoes or peas to the kedgeree for extra flavor and nutrition.
- Use tofu or chickpeas instead of fish for a vegetarian version.
- Add a dollop of plain yogurt or chutney on top for added flavor.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
- To make poached eggs easier, add a tablespoon of vinegar to the water before poaching.
Storage instructions:
Store leftover kedgeree in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat kedgeree in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve kedgeree in individual bowls with the poached egg on top.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Serve with a side of naan bread or pita bread.
Suggested side dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the rice is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- If the poached eggs are overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Cook the fish and eggs to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kedgeree is a dish that originated in India during the British colonial period. It was traditionally served for breakfast and was made with rice, fish, and eggs.
Flavor profiles:
Kedgeree is a savory dish with a blend of spices that give it a slightly sweet and smoky flavor.
Serving suggestions:
Serve kedgeree for breakfast, lunch, or dinner.
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Region: Indian