Whenever I have leftover fish on hand I make this dish. I didn’t know it was called Kedgeree until I saw it on someone’s blog last year and then in a magazine. It was a bit of surprise to learn, that something that I thought was my creation from leftovers was actually a popular Anglo Indian breakfast. Well, it may be a breakfast dish but the kind of kedgeree I make is good for lunch or dinner with some sweet and sour chutney.
The picture below is my vegetarian version of kedgeree.
It is believed that when British ruled India they included fish in a popular Indian recipe called Khichri, which is a mix of pulse and rice and the result was kedgeree. It is a very practical dish which allows to use leftovers from the night before to make into a hearty meal. Essentially the ingredients used are boiled rice, hard boiled eggs, flaked fish, fried in one pan and seasoned with herbs and spices. Traditionally it is made with smoked haddock but I used salmon instead. Salmon has lots of flavor and you don’t need much to do with it.
The other thing I learnt that kedgeree does not need too many condiments or side dishes, however a chutney goes well as an accompaniment to any curry, bread, crepes or rice dish. Since, Kedgeree has its roots in India, chutney is an absolute must have and freshly made mango chutney seemed perfect with kedgeree.
As raw mangoes are not available here, I made this chutney with ripe mango. It is very easy and quick to make and gives that extra touch to mildly spiced kedgeree.
A dish of seasoned rice, flaked fish and hard boiled eggs, served with mango chutney.
- 1.5 l water
- 250 g ( about 1.5 cup) basmati rice
- 110 g (1/2 cup) yellow mung daal
- 3/4 tsp cardamom powder
- 1 bay leaf
- 2 cloves
- 1"piece cinnamon
- 1 tbsp salt
- 2 tbsp butter and oil
- 3/4 cup chopped onion
- 2 tsp minced ginger
- 2-3 green chili, finely chopped
- 3/4 tsp turmeric powder
- 250 g skinless salmon fillet
- 3 tbsp lemon juice
- salt and black pepper to taste
- 1/2 cup thawed peas
- 3 hard ( soft or medium, what ever you prefer) boiled eggs
- 1 (about 475 g) ripe, sweet, firm Haden mango
- 1.5 tbsp canola oil
- 1/4 tsp kalonji ( onion seeds)
- 2 tsp grated ginger
- 1/4 tsp chaat masala
- 1/8 tsp turmeric
- 1/8 tsp ground cloves(optional)
- 3/4 tbsp sugar
- 1 tbsp lemon juice
- scant 1/4 tsp red chili powder
- 2 tbsp chopped onion
- 2 tbsp water
- Wash and soak rice and yellow mung daal. Fill a large pot with water, add cinnamon stick, cloves, bay leaf and bring it boil.
- Meanwhile, rub 1 tbsp lemon juice on salmon. Season with salt and black pepper. Place on baking sheet, lined with greased aluminum foil. Bake in a preheated oven for 8-10 minutes or till fish flakes easily with a fork.
- Drain the rice and mung daal, discard the soaking water. Add it to boiling water with salt. Stir. When it comes back to boil, partially cover it. Cook for about 11 -12 minutes (till you can break a grain of rice and mung daal when pressed between your fingers).
- Drain it gently in a colander. Remove cinnamon stick, cloves and bay leaf.
- Wipe the pot, return it to heat, add oil and butter.
- Add chopped onions, fry for a couple of minutes until soft and translucent.
- Stir in ginger, turmeric, finely chopped green chili and cardamom powder, cook stirring until fragrant.
- Add rice and lentil mixture, the remaining 2 tbsp lemon juice and freshly ground black pepper. Cook stirring until well mixed and heated through.
- Stir in the peas. Break up the fish with fingers, and fold lightly into the rice.
- Taste the seasoning, adding more salt, lemon juice or black pepper if needed.
- Serve with sliced boiled eggs and chutney on the side.
- Heat oil in a pan.
- Sizzle kalonji, add onion and cook till soft but not brown.
- Add grated ginger and cook for a minute.
- Stir in diced mango and the other remaining ingredients.
- Cook, covered on medium low heat for 5-6 minutes or till mango begins to break down.