-
Prep time
15 minutes
-
Cook time
15 minutes
-
Serves
4
Author Notes
Khichari (on which Kedgeree is based) is a lentil rice dish that is quite popular in India, especially with vegetarian Indians, and there are many variations to this dish all around India. The word ‘Kedgeree’ is derived from Khichari, and instead of lentils, fish and eggs are used. When British left India for England, they came up with this dish in their home-land based on the Indian dish Khichari. —Rupen Rao
Ingredients
-
2 cups
COOKED white rice, preferably white basmati rice
-
4
boiled eggs, roughly chopped
-
1/2 pound
canned tuna fish, roughly chopped
-
3 tablespoons
coconut oil OR any other vegetable oil
-
1
medium size white onion, diced
-
1
jalapeno, deseeded and minced
-
1 tablespoon
fresh ginger, grated
-
1 teaspoon
sea salt, or as desired
-
1 tablespoon
curry powder
-
1 tablespoon
freshly ground black peppercorns
-
1/2 cup
chopped cilantro
-
1
lemon, squeezed to extract juice
Directions
-
In an iron skillet over medium heat, heat oil.
-
When the oil is hot, add onions, jalapeno, ginger, and sprinkle some salt. Saute for 3 minutes OR until onions turn translucent.
-
Add curry powder and peppercorns. Stir for 30 seconds.
-
Turn off heat and remove the skillet away from heat.
NOTE: This is important because you do not want rice grains to stick to the skillet.
-
Add rice, fish, eggs, cilantro, and lemon juice. Toss to combine. Serve.
See what other Food52ers are saying.