Kedgeree is a traditional indian dish of spiced pulses mixed with rice to which the British adapted to add fish and boiled eggs. The recipe today is fishless but the addition of the eggs means it’s a vegetarian, not vegan dish (though you can of course, leave these out if you wish!).
We had this for breakfast but it equally makes a fine supper with warm crusty bread.
Credit to Sue Flanagan – this is her creation!
Recipe
Serves 4
- Tablespoon of Olive Oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- half a teaspoon of ginger paste (or finely sliced ginger)
- 300g basmati rice
- 400g tin of green lentils (or 250g dried green lentils, cooked ahead for 10 mins to soften up)
- 500ml of vegetable stock or vegetable bouillon
- 500ml of water
- 1 cup of frozen peas
- Half a cup of frozen sliced carrots or fresh carrots fineley sliced
- Half a red pepper, sliced thinly
- Juice of 1 lemon, with zest of about a quarter of it
- Fresh coriander, chopped
- 1 teaspoon curry powder (less if hot!)
- 3 teaspoons of garam masala
- 2 teaspoons of Liquid smoke (optional)
- Seasoning to taste
- 8 baby plum tomatoes, sliced (to add when serving)
- 4 boiled eggs, sliced into quarters (add whwn serving)
Method
- Fry the onion in oil until soften
- Add the garlic and ginger paste
- After one minute add the red pepper and carrots and fry for another 3-4 minutes
- Add the curry powder and garam masala making sure that it mixes in well with the vegetables
- Now slowly add the rice and lentils, stirring continously for 2 minutes, not allowing the rice to stick to the pan
- Gradually start adding in the stock
- Add the frozen peas
- Reduce to a simmer and add the lemon zest and juice and, optionally, the liquid smoke, stirring occasionally and adding more water as required (20 minutes)
- Once the rice and lentils have fully absorbed the kedgeree is ready to serve
- Season to taste and add the coriander and servce with the chopped tomatoes and sliced boiled eggs
Stubbs Hickory Liquid Smoke (optional!)
