Wednesday, 29 August 2012



This is a very common English breakfast, which can be eaten at brunch or lunch too. I even tried it on a rainy afternoon and enjoyed every moment of cool raindrops and warm kedgeree together. This dish was invented by the British Civil Servants serving in India. This was their take on typical Indian Khichree. They fell in love with the khichree and adopted it in a slightly different way, by adding fish to this vegeterian dish. Do try this dish in your own Indian Kitchen and I am sure you'll enjoy it as much as I did.

Preparation time : 10 minutes
Cooking time : 30 minutes
Difficulty : Easy
Serves : 4

Ingredients :

  • 2 teaspoons Canola oil or any Vegetable Oil
  • 2 teaspoons Butter
  • 1 Onion, finely chopped
  • 1 Carrot, finely chopped
  • 2 cloves Garlic, minced (crushed)
  • 3 teaspoons all-purpose curry powder (use any packaged brand)
  • 1½ cups fish or vegetable stock (for vegetable stock you can use stock cubes in water and for the fish stock follow the recipe bellow)
  • 3/4 cup Basmati or any Long grained rice.
  • 1 teaspoon Brown sugar
  • 1 teaspoon Salt
  • 2 Eggs
  • 1/3 cup Green peas
  • 200 grams Canned Salmon, drained, and broken into chunks
  • 1 tablespoon Lemon juice
  • 1 tablespoon finely chopped fresh cilantro (coriander)

  • Method :

    1) Heat the butter and oil in a large frying pan over a medium heat. 

    2) Once the butter is melted add the onion and carrot and cook for 8 minutes, stirring occasionally. 

    3) Add the garlic and curry powder and cook, stirring, for a minute. 

    4) Add the rice and cook for a minute, stirring to coat the grains. 

    5) Now add the stock, sugar and salt, stir to combine.

    6) Now bring to the boil and cover with a lid. 

    7) Reduce the heat to low and simmer gently for 15 minutes without lifting the lid.

    8) While the rice cooks, place the eggs in boiling water and cook for 6 minutes until hard-boiled, then peel, cut into quarters and set aside.

    9) Remove the frying pan lid, and quickly place the peas and salmon on top of the rice, replace the lid, and cook for another 5 minutes.

    10) Add the lemon juice and cilantro and fluff up the rice gently with a fork to combine the ingredients. 

    11) Serve the kedgeree on plates with the quartered eggs on top.


    Replace the salmon with canned tuna or use sliced smoked salmon for a lavish alternative.

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