Kedgeree is a gently spiced Anglo Indian dish made with fish, eggs, and rice. The original dish is the classic Indian lentil and rice dish called Khichari. Khichari is soul food in India, whether you are sick or you have an upset stomach, or it is an auspicious occasion, khichari is prepared and eaten. Kedgeree, on the other hand, is a breakfast dish in Britain.
8 cups water
1 cup white basmati rice
2 teaspoons salt
1/2 lb tuna fish, skin removed and chopped in 1-inch cubes OR 1/2 lb canned tuna fish, roughly chopped
3 Tablespoons coconut oil
1 cup white onion, finely chopped
1 jalapeno, stem removed, minced
1 Tablespoon ground ginger
1 Tablespoon curry powder
1 teaspoon ground sweet paprika
½ teaspoon ground turmeric
¼ teaspoon salt
½ teaspoon ground black pepper
½ cup cilantro, chopped
2 Tablespoons lemon juice
- In a medium-size saucepan over medium heat, boil water.
- Once the water comes to a boil, add salt and eggs. Boil eggs for 10 minutes. Remove eggs and allow to cool. Then, peel and chop.
- Bring the same water to a boil again, add tuna and cook for 5 minutes. Remove fish pieces and set aside.
- Bring the water to a boil again.
- Add rice to the same water and cook for 12 minutes.
- Strain rice using a colander. Set aside.
- In the medium-size saucepan, heat oil over medium heat.
- Add onion, jalapeno, and ginger. Sauté for 3 minutes.
- Add curry powder, paprika, and turmeric. Sprinkle salt and black pepper.
- Add rice along with eggs and fish. Sprinkle chopped cilantro and pour lemon juice. Toss.