Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, kedgeree. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Kedgeree is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Kedgeree is something that I’ve loved my entire life.
This really good kedgeree from the Hairy Bikers makes a wonderful brunch or lunch. Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. An easy kedgeree recipe from Jamie Oliver.
To begin with this particular recipe, we must prepare a few ingredients. You can cook kedgeree using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Kedgeree:
- Take 1 red onion chopped
- Make ready 3 cloves garlic diced
- Make ready 1 knob ginger grated
- Get 1 heaped tsp of turmeric
- Get 1 heaped tsp of garam masala
- Get A few cardamom pods
- Take 1 tsp ground cumin
- Take 150 grams basmati rice
- Prepare 300 ml stock veggie
- Get Red chilli diced
- Take Handful coriander chopped
- Take Salt and pepper
- Get 2 boiled eggs
- Make ready Olive oil / spray oil or fry light
- Take 220 grams tinned tuna
Kedgeree is a delicious Anglo-Indian fish platter which is easy and simple to make. Originally known as "kadgeri" in India, the British added flaked fish to the dish in place of the lentils. This Kedgeree recipe is an exception in that I'm frantically rummaging through the bookshelf at least once a year to find it. Kedgeree A Classic Dish with Indian Overtones.
Instructions to make Kedgeree:
- In a large pan or wok that has a lid, spray oil or pour in a tablespoon. Heat on a medium heat.
- Chop the onion and garlic. Add to the pan. Grate the ginger.
- Throw it in and stir.
- Once softened add all the dried spices, stir well.
- Now add the rice making sure the grains are thoroughly coated with the spices.
- Pour in the stock making sure all the liquid covers the rice. Bring to a simmer and add the lid. Turn down the heat so it slowly simmers. Set a timer for 15 minutes.
- Meanwhile… boil two eggs in a pan for 6 minutes. Take out set aside and peel the shell, cut into quarters.
- After 15 minutes are up or all the grains of rice has absorbed the stock and is soft. Throw in the chopped chilli and coriander, season well.
- Give it a good stir.
- Open the tins of tuna, add to the pan. Stir and leave for a couple of minutes to warm through.
- Serve add the egg and a sprinkling of paprika if you like!
Kedgeree is based on the rice-and-beans dishes that abound in India and is believed to have been brought to England by returning colonials. From Wikibooks, open books for an open world. Jump to navigation Jump to Serve, now or later — it keeps well. Leftovers may be served in kedgeree omelettes with a dribble of. A twist on the classic kedgeree, this curried rice dish is full of Indian spices, perfect for an inexpensive hearty family meal.
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