13 May 2012

How to make breakfast Kedgeree

Breakfast Kedgeree (serves 4)

- vegetarian 
- vegan (when served without eggs)
- lactose free
- peanut free
- Indian
- 25 minutes to make
- can be eaten for breakfast, lunch and dinner


Olive oil
1 Onion, finely chopped
1 1/2 teaspoon of crushed red chilli
2 teaspoons of crushed ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
185 g long-grain rice
4 eggs (optional)
Lime Juice (to serve)
Salt and pepper (to serve)

Put a splash of olive oil in a large saucepan and sauté the onion, chilli, ginger and turmeric together for 3-5 mins until the onion is soft. Add the rice and cumin. Stir to coat the rice in the spice mixture. Add 600 ml of boiling water and simmer for about 20 minutes or until the rice is cooked and the liquid has been absorbed. During the last ten minutes, boil the four eggs. Quarter the boiled eggs. Serve with eggs, lime juice, salt and pepper.

Serve with lime juice