20 Minute Kedgeree
20 Minute Kedgeree

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, 20 minute kedgeree. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

This exciting technique cuts the usual congee. * We have no control over the ads because we can't monetize videos with popular music. Support our channel so we can keep making workouts you love! This really good kedgeree from the Hairy Bikers makes a wonderful brunch or lunch.

20 Minute Kedgeree is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. 20 Minute Kedgeree is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have 20 minute kedgeree using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make 20 Minute Kedgeree:
  1. Make ready 1 Smoked haddock fillet
  2. Get 1 250g pack pre cooked basmati rice
  3. Prepare 1 clove Garlic
  4. Prepare 1 Thumbsize piece ginger
  5. Get 1 Red chilli
  6. Prepare 1/2 Onion
  7. Get 4 Cherry tomatoes
  8. Get 1 dash Olive oil
  9. Prepare 1/2 tsp Mustard seed
  10. Take 1/2 tsp Fennel seed
  11. Take 1/2 Lemon
  12. Prepare 1 bunch Coriander
  13. Prepare 1 tsp Turmeric
  14. Take 1/2 tsp Garam masala
  15. Get 1/2 tsp Ground coriander
  16. Make ready 1 Hard boiled egg
  17. Take 1 Handful garden peas

Kedgeree is a family favourite of ours. Quick, full of protein and essential vitamins and minerals and making it with wholegrain rice. The Kedgeree recipe out of our category Stone Fruit! Add the rice and spices and cook for a further minute, stirring well so that the rice grains are covered with the spices.

Instructions to make 20 Minute Kedgeree:
  1. Boil the egg till it's hard boiled.
  2. While the egg is boiling, in a deep frying pan poach the fish for 5 minutes and set aside.
  3. In the frying pan add the mustard and fennel seed, toast dry for 1 minute till the mustard seeds just begin to pop and take off the heat. Chop the onion, garlic and chilli, add to the pan with the olive oil and fry for a few minutes till the onions are soft.
  4. Add the tomatoes and grated ginger, squeeze the juice from the lemon into the pan and drop the lemon in. Simmer for a further few minutes.
  5. By now the egg will be done, set aside and let it cool.
  6. Add the rice, peas, the water and all the dried spices to the pan and cook for about 8 minutes stirring well.
  7. In the last 2 minutes of cooking, flake the fish into the rice and add the fresh coriander and stir.
  8. Plate up the rice, peel and quarter the egg, add to the dish and serve immediately.

I was forced to eat kedgeree as a kid and I absolutely hated it. Oddly I crave it every now and again. If you can't get smoked haddock kedgeree isn't worth making imo. Personally I make it with half and. Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter.

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