Last Night’s Dinner: Kedgeree

Tuesday 10 May

Kedgeree? I hear you gasp? Fish?

Not a chance, mate. Kedgeree (khitchri, kitchari etc, to many people throughout culinary history, was never about smoked haddock or salmon – or even tuna. It was a rice and lentil (moong) dish, eaten throughout the Asian subcontinent, often for breakfast. Rice and peas, basically. This is where our take on kedgeree takes off. It’s so easy to do but does involve a few different pans.

The first pan is used to cook basmati rice until it’s tender but nutty. Once cooked it’s flavoured with dried spices – a little cumin, a little paprika, a little smoked paprika and a little cumin. The second pan is to boil some puy lentils until, again, tender but nutty. The third pan is to fry some halloumi – which for us replaces the smoky fish in most modern kedgeree recipes. The last pan is to hard boil a couple of eggs. If you don’t want to cook all these at the same time, start with the lentils, then the rice, then the eggs, then the halloumi.

Once everything is cooked, combine it all together in a large pan, chopping the egg and halloumi into small pieces. Mix it all through with a fork and then add some chopped flat-leaf parsely.

Finito!

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