Kick Ass Kedgeree!

Kick Ass Kedgeree!!

When you think of rice as a main dish you may think it’s as far from a show stopper as it could get. I beg to differ. I apologies for blowing my own trumpet here, but this dish epitomises what I consider “Indian Soul Food”. Its rich yet delicate flavour combinations are like a dance in your mouth. With a zip and a zap of a little heat cutting through the buttery tingle, this dish can make any bad day melt away.

For my recipe I go in a little more heavy on the spice, and where some may prefer a looser consistency my Kedgeree has rich paella like texture. To me is it a tasty nutritious dish with a kaleidoscope of flavours, a one pot wonder simple enough to throw in all the ingredients and wait for the magic to happen. But don’t take my word for it, why not give it a try!?

This recipe will take around 30min to cook and serves 3 –4 People:


  • 2 eggs – boiled and quartered.
  • 1 and ½ cups of basmati rice
  • 1 white onion
  • 4 x cloves of garlic
  • 1 inch of fresh peeled ginger
  • 2 x tomatoes
  • I cinnamon stick – 2 inch
  • 1 tsps. mustard seeds
  • 1 tsps. cumin seeds
  • 2 tsps. turmeric
  • 10 – 12 curry leaves
  • 1 tsps. coriander powder
  • 1 tsps. garam masala
  • 2 x dried chili’s (hot)
  • 1 tsps. of whole mixed masala (from any Asian supermarket)
  • ½ lime
  • Salt and black pepper to taste
  • Nob of butter
  • ½ cup of milk


Step 1:

In a blender, whizz together the peeled, onion, garlic and ginger. Meanwhile, in a hot pan place a dribble of oil and the nob of butter (the oil will prevent the butter from burning). To the oil add all of the spices for 20 – 40 seconds to heat with the oil / butter. Add the onion, garlic and ginger mix and good for a couple of minutes until softened.

Step 2:

Add the rice a stir through the butter and spices for a couple of minutes. Add the milk and stir for a minute or so then add the water to the rice so it fully submerges the rice. Heat the pan and bring to the boil, then reduce the heat and add the freshly chopped tomatoes to the simmering mix.

Step 3:

Simmer for around 15 – 20 minutes. Check every so often the rice with a tea spoon to see if it it’s cooked. If necessary add a little more water and keep checking.

Step 4:

Once cooked, to finish season to taste, add a little butter if you are feeling really naughty. Squeeze with a little lime juice and garnish with plenty of fresh coriander and the sliced boiled egg. There you have it. Simple!  A yummy scrummy veggie dish of delectable flavour and delicate spice.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s