Monday, 28 October 2013

A Tuesday Recipe - Indian Kedgeree


This is a sort of follow up to last weeks Egg Molee and the kedgeree recipe that already exists on my recipe TAB. I have been practising my curry making again. In the past I have bought flavoured rice from the supermarket but on this occasion decided to make my own. The fish and eggs were prepared as usual but here goes for the savoury rice.

Quantities are dependent on the number served.

4 tbsp rice, rinsed
200gms of butter
1 tsp mustard seeds
1 tsp chilli powder
1 tsp curry powder
1 tsp ground ginger
1 tsp turmeric
1 tsp garam marsala
1 tsp cumin
1 small onion, chopped
1 clove garlic, cruched and chopped
1 tbsp sweet corn
1 tsp garden peas

Melt the butter in a frying pan and sprinkle in the mustard seeds. Cook the rice. Stir in the chilli powder and the turmeric and fry for 30 seconds until the mustard seeds begin to pop. Add the remaining spices and fry until the liquor begins to separate forming a marsala. Leave on one side and fry the onion and garlic until the onion is softened. Stir in the marsala then fold in the rice and when thoroughly coated add the sweet corn and peas. Heat through until everything is hot, around 10 minutes, then mix in an ovenproof dish with the fish and egg. Cook in a moderate oven for 30 minutes.

God Bless