Ingredients with Measurements:
- 1 cup basmati rice
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 cup frozen peas
- 1 pound cooked prawns, peeled and deveined
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
- Fresh cilantro leaves, chopped for garnish
Special Equipment Needed:
- Large pot with lid
- Colander
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the rice in cold water and drain it in a colander.
2. In a large pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Stir and reduce the heat to low. Cover and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.
3. In a large skillet, heat the oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
4. Add the turmeric, cumin, coriander, and smoked paprika. Stir and cook for 1-2 minutes or until fragrant.
5. Add the cooked rice, peas, and prawns. Stir and cook for 3-4 minutes or until heated through.
6. Add the chopped eggs and season with salt and pepper to taste. Stir gently.
7. Garnish with fresh cilantro leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 7g
Carbohydrates: 63g
Protein: 27g
Sodium: 420mg
Fiber: 4g
Substitutions for ingredients:
- You can use brown rice instead of basmati rice.
- You can use fresh or canned peas instead of frozen peas.
- You can use cooked chicken or smoked salmon instead of prawns.
Variations:
- You can add diced tomatoes or bell peppers for extra flavor and color.
- You can use curry powder instead of individual spices.
- You can add raisins or dried cranberries for sweetness.
Tips and Tricks:
- To make hard-boiled eggs, place them in a pot of cold water and bring to a boil. Reduce heat and simmer for 10-12 minutes. Drain and cool under cold running water.
- You can cook the rice in advance and store it in the fridge for up to 3 days.
- You can use leftover rice for this recipe.
Storage Instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat the kedgeree in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the kedgeree in a large bowl or individual plates. Garnish with fresh cilantro leaves and lemon wedges.
Garnishes:
Fresh cilantro leaves, lemon wedges
Pairings:
- Naan bread or pita bread
- Raita or cucumber salad
- Mango chutney or hot sauce
Suggested Side Dishes:
- Roasted vegetables
- Steamed broccoli or green beans
- Mixed greens salad
Troubleshooting Advice:
- If the rice is too dry, add a splash of water or broth and stir gently.
- If the rice is too wet, remove the lid and cook for a few more minutes until the excess liquid evaporates.
Food Safety Advice:
- Make sure the prawns are fully cooked before adding them to the skillet.
- Store any leftovers in the fridge within 2 hours of cooking.
Food History:
Kedgeree is a traditional British breakfast dish that originated in India during the British colonial era. It was originally made with rice, lentils, and spices, but was later adapted to include smoked fish or meat.
Flavor Profiles:
This dish has a savory and slightly spicy flavor, with a hint of smokiness from the paprika. The prawns add a seafood flavor and the eggs provide a creamy texture.
Serving Suggestions:
Serve this dish for breakfast, lunch, or dinner. It's a versatile and satisfying meal that can be enjoyed any time of day.
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Region: Indian