Ingredients with Measurements:
- 1 cup of basmati rice
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of cooked salmon, flaked
- 4 hard-boiled eggs, chopped
- 1/2 cup of frozen peas
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot with lid
- Mixing spoon
- Cutting board
- Knife
- Serving platter
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and set it aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the ground cumin, ground coriander, turmeric, paprika, salt, and black pepper to the pot. Stir the spices into the onion mixture and cook for 1-2 minutes until fragrant.
4. Add the rinsed rice to the pot and stir it into the spice mixture until the rice is coated. Pour in the 2 cups of water and bring the mixture to a boil.
5. Reduce the heat to low and cover the pot with a lid. Simmer the rice for 15-20 minutes until the water is absorbed and the rice is tender.
6. While the rice is cooking, flake the cooked salmon and chop the hard-boiled eggs.
7. After the rice is cooked, stir in the flaked salmon, chopped eggs, frozen peas, chopped parsley, and chopped cilantro. Mix the ingredients together until they are evenly distributed.
8. Serve the kedgeree on a large platter with lemon wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing the onion and garlic
- Low heat for simmering the rice
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 18g
- Carbohydrates: 42g
- Protein: 30g
- Sodium: 700mg
- Fiber: 3g
Substitutions for ingredients:
- Brown rice can be used instead of basmati rice.
- Cooked chicken or shrimp can be used instead of salmon.
- Fresh green beans or chopped bell peppers can be used instead of frozen peas.
Variations:
- Add a pinch of saffron to the rice for a more traditional flavor.
- Top the kedgeree with sliced avocado or chopped tomatoes for a fresh twist.
- Use smoked salmon instead of cooked salmon for a smoky flavor.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky.
- Use a fork to fluff the rice after it is cooked to prevent it from becoming mushy.
- Add a splash of water or broth if the rice is too dry or undercooked.
Storage instructions:
- Store leftover kedgeree in an airtight container in the refrigerator 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 on a large platter with lemon wedges on the side.
- Garnish the dish with fresh herbs or sliced avocado.
Pairings:
- Serve the kedgeree with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus or broccoli
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and stir it into the mixture.
- If the rice is too wet, remove the lid and let it cook for a few more minutes until the excess liquid evaporates.
Food safety advice:
- Make sure the salmon is fully cooked before adding it to the kedgeree.
- Store leftover kedgeree in the refrigerator within 2 hours of cooking.
Food history:
- Kedgeree is a traditional Anglo-Indian dish that originated in colonial India.
Flavor profiles:
- The dish has a savory and slightly spicy flavor from the spices and herbs.
Serving suggestions:
- Serve the kedgeree as a main dish for breakfast, lunch, or dinner.
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Region: British