1. Rub the fish slices/cubes with salt and pepper. Steam till cooked.
2. Cool slightly and flake the fish, discarding the bones.
3. Heat the ghee or oil in a kadai, preferably non stick.
4. Add garlic, fry till fragrant.
5. Add onion and fry till softened.
6. Lower the heat, add the chillies, turmeric and pepper. Fry for few seconds.
7. Add the rice and flaked fish. Add salt to taste.
8. Cover and leave on low fire, till the rice is heated through.
9. Serve hot, garnished with egg slices.

Note:

• Kedgree is the name given to Kichidi by the English.
• Any flaky fish may be used in this recipe.
• The rice should be cooked and cooled before using.

Serves: 4 to 6