Description
Kedgeree is a traditional Anglo-Indian breakfast dish. It features hot smoked fish, spiced rice, peas, and eggs, and is really easy to make!
Ingredients
- 9 ounces, weight Basmati Rice
- 5 Tablespoons Olive Oil
- 2 teaspoons Cumin Seeds
- 2 teaspoons Coriander Seeds
- 2 teaspoons Salt
- 2 Onions, Peeled And Sliced
- ½ teaspoons Cayenne Pepper
- ½ teaspoons Garam Masala
- 6 Eggs
- 8 ounces, weight Frozen Peas
- 1 pound Hot Smoked Fish (kipper, Mackerel, Haddock)
- 3 Tablespoons Heavy Cream
- 2 Tablespoons Chopped Parsley
- 2 Tablespoons Chopped Chives
Preparation
Cook rice according to package instructions. Set aside.
In a skillet, heat olive oil and add cumin seeds, coriander seeds, and salt. Toast over low heat for a couple of minutes. Add onions, cayenne pepper, and garam masala. Cook, covered, for 10 minutes over low heat.
While onions are cooking, hard-boil eggs and set aside.
Add frozen peas to the skillet with onions and heat through. Add fish and rice and stir well. Stir in the cream.
Peel the eggs and cut into quarters. Serve the fish and rice with egg quarters on top. Sprinkle with the parsley and chives.
