Kedgeree

Name: Kedgeree
Yield: Serves 8
Cuisine: Indian
Ingredients: 500 g brown lentils; 500 g cooked salmon, flaked; salt; coriander, to garnish; 4 tablespoons ghee or clarified butter; 1 tablespoon vegetable oil; 1 dried red chilli; 1 tablespoon slivered almonds; 1 teaspoon coriander seeds; 500 g long-grain rice; 1 teaspoon cayenne pepper; 1 tablespoon ground turmeric; 1 onion, ½ chopped slivered; ½ teaspoon cardamom seeds; 4 hard-boiled eggs, shelled and cut into quarters

Preparation info

Serves
8

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

I often think of the Memsahib who invented kedgeree. Was she poor and making ends meet? Was her husband a tyrant, or did she do it to please? Or was she just bored? Whatever the story, we owe her a debt of gratitude. I tend to make my kedgeree with smoked haddock and keep it simple, but here I have used cooked salmon, which needs a bit more flavour. Kedgeree originated from the Indian ‘khichiri’, a dish of rice and lentils, and the recipe I have given is more in keeping with that. It is a g