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Sify Home > Food > Nonvegrecipes > Category > Egg > Fish kedegeree with boiled eggs
Fish kedegeree with boiled eggs
By : Bridget White-Kumar
Category : Fish, Egg
Servings : 4-5
Time Taken : 30-45 mins
Rating :
Method
  1. Wash the fish and cook it in a little water along with the bay leaves and salt for about 5 minutes or till the pieces are firm. Strain and keep aside.
  2. Add sufficient water to the left over fish soup to get 6 cups of liquid.
  3. Remove the bones and skin from the boiled fish and break into small pieces. Wash the Rice and dhal and keep aside.
  4. Heat the oil in a suitable vessel and saute the onions lightly. Add the slit green chillies, whole peppercorns, spice powder, cumin powder and chillie powder and sauté for a few minutes.
  5. Add the rice and dhal and mix well. Now add 6 cups of the soup, salt, limejuice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling.
  6. Reduce heat and simmer covered till the rice and dhal are cooked and slightly pasty. Gently mix in the cooked fish, butter / ghee and the hard-boiled eggs.
  7. Cover and let the rice draw in the fish for a few minutes. Serve hot or cold with Chutney or Lime Pickle.

Recipe courtesy: Anglo-Indian Recipes

Ingredients:
1/2 kg good fleshy fish cut into thick slices
1/4 kg raw rice or basmati rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
100 grams moong dhal or tur dhal (Or any other lentils)
1 teaspoon spice powder or garam masala
1 teaspoon cumin powder
100 grams Sultanas or Raisins (Optional)
2 tablespoons chopped coriander leaves
2 bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice / vinegar
6 whole peppercorns
4 hard-boiled eggs cut into quarters.
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