Kedgeree is an Anglicised version of the Indian Kitchri or Kitchidi, prepared with rice, lentils, raisins, etc along with the addition of Fried Fish Flakes and hard boiled eggs. Fish, either steamed or fried was a regular item for breakfast during the British Raj and the cooks or khansamas of those times, tried to incorporate it with local dishes. Eventually the Fish Kedegeree became a hot cooked spicy dish, with the addition of various spices and was invariably included in the breakfast menu all over the Commonwealth. However, it now finds a place on the Lunch Menu at many homes and restaurants serving Colonial Anglo-Indian Food. Minced meat could also be added as a variation.
Serves 6 Preparation and cooking Time 45 minutes
½ kg good fleshy fish cut into thick fillets
2 cups raw rice or Basmati Rice
1 tablespoon ghee or butter
3 green chillies sliced lengthwise
4 tablespoons Moong dhal / green gram dhal
2 small sticks of cinnamon
100 grams Sultanas or Raisins (Optional)
3 tablespoons chopped coriander leaves
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice / vinegar
4 hard-boiled eggs cut into quarters.
Cook the fish it in a little water along with the bay leaves and salt for about 5 minutes or till the pieces are firm. Remove the fish carefully. Remove the bones and skin from the boiled fish and break into small pieces and keep aside. Add sufficient water to the left over fish soup to get 6 cups of liquid. Wash the Rice and lentils / 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 lentils / dhal and mix well. Now add 6 cups of the fish soup / stock, lime juice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling. Reduce heat and simmer covered till the rice and lentils / 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 along with Egg Curry and Papads
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