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Kedgeree has a fine taste. Kedgeree gets its taste from peas mixed with rice and eggs. Kedgeree is inspired by many food chains all over the world.
  Dried split peas 13 Ounce
  Oil 5 Tablespoon
  Onions 2 Large, sliced
  Long grain rice 13 Ounce
  Peppercorns 5
  Bay leaf 1
  Curry powder 1 Teaspoon
  Ginger 1⁄4 Teaspoon
  Mace 1⁄8 Teaspoon
  Salt To Taste
  Hard cooked eggs 3 , cut into halves

Cover dried peas with cold water in a saucepot and soak for 2 hours; drain well.
Heat oil in a heatproof casserole or saucepot; add onion and cook until lightly browned.
Add rice and split peas, stirring well; add enough boiling water to fill pot 2 inches (5 centimeters) above the mixture.
Bring to boiling and add a mixture of the spices and salt.
Cover and cook over medium heat 35 to 40 minutes or until rice and peas are tender.
Garnish with hard cooked eggs and, if desired, additional fried onion rings.
About 6 servings Kedgeree with Fish: Cook 1/2 cup chopped onion in 3 tablespoons butter or margarine about 2 minutes in a heavy saucepan.
Add 2 cups each flaked cooked fish and fluffy cooked rice.
Combine 1/2 cup cream with 1/2 teaspoon curry powder.
Add to saucepan.
Season to taste with salt and pepper.
Cook and stir until mixture is very hot.
Add 3 hard cooked eggs, chopped and 3 tablespoons chopped parsley.
Heat several minutes longer and serve.

Recipe Summary

Main Dish

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Kedgeree Recipe