Kedgeree

About Kedgeree

Ingredients

• Cooked rice 3 cups
• Canned tuna fish 1 cup
• Green peas, blanched 1 cup
• Oil 1 tsp + to grease
• Butter 1 tbsp
• Medium onion, finely chopped 1
• Curry powder 1 tsp
• Deep fried sliced onion 2 tbsps
• Seeded black olive, halved 1
• Small red tomato 1

How to Make Kedgeree (Stepwise Photos)

Method

1. Heat oil and butter in a non-stick pan, add onion and saute till the onion becomes a light golden.
2. Add curry powder and mix well. Add ¼ cup water and mix. Add green peas, tuna and a little salt and mix.
3. Add rice and mix. Add ½ cup water and mix with a wooden spatula mashing the rice slightly. Cook for 2-3 minutes.
4. Switch off the heat and let the dish cool slightly.
5. Grease a spring bottom aluminium mould with a little oil. Arrange a little fried onions only on one side of the base – this will look like hair, place the olive halves in such a way that they look eyes. Cut a thin vertical slice off one side of the tomato and cut it into strips. Place one strip to look like the nose and two strips to look like smiley mouth.
6. Now fill up the mould with the kedgeree carefully so that when it is demoulded the face we made is not disturbed. Press the kedgeree lightly.
7. Upturn the mould on a serving plate carefully and carefully remove the mould. Serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps