India x Britain
Smoked haddock khichdi kedgeree
Kedgeree came home to khichdi and brought smoked fish as a gift.
60 minTime
41 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original564kcalsame
41 gproteinsame
6 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Rinse the rice and moong dal together and soak 20 minutes. Drain.
- 2Lay the haddock in a wide pan with the milk and water. Bring to a gentle simmer and poach 6 minutes. Lift out the fish and keep the liquid.
- 3Heat the ghee in a heavy pot on medium heat. Fry the onion 12 minutes, stirring, then lift out half for garnish.
- 4Add the cumin, ginger and green chilli to the pot for 30 seconds, then the turmeric, curry powder, rice, dal and peas. Stir 1 minute.
- 5Pour in 650 ml of the poaching liquid, topping up with water if needed, and the salt. Cover and cook on low heat 15 minutes, then rest 5 minutes off the heat.
- 6Boil the eggs 7 minutes, cool in cold water and peel.
- 7Fold the flaked haddock and most of the coriander into the rice. Top with halved eggs, crisp onions and the rest of the coriander. Serve with lemon.
Serve it like this
Mound the kedgeree in a wide bowl, nestle two jammy egg halves on top, scatter crisp onions and coriander and tuck a lemon wedge at the side.
