You Say Kedgeree, I Say Kitchri

Name: Rukmini Iyer You Say Kedgeree, I Say Kitchri | Easy Kitchri Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tbsp butter or ghee; 1 onion, thinly sliced; 2 inches ginger, grated; 200g basmati rice, rinsed; 100g red lentils, rinsed; 350g potatoes, peeled and cut into 1cm cubes; 800ml vegetable stock; 4 medium free-range eggs; 250g smoked mackerel, flaked; 1 bay leaf; 1 tsp cumin seeds; 1 heaped tsp ground cumin; ½ tsp ground turmeric; 1 tsp neutral or olive oil; sea salt flakes; 60g butter or ghee; 2 inches ginger, peeled and finely chopped; 1 tsp chilli flakes; 200g frozen peas, defrosted

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

This easy one-pot dish can be whipped up with basics from the storecupboard, and elevated with the addition of mackerel and chilli butter.

Gluten-Free One-pot

Serves 4

Total 40 min

Prep 10 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

Kitchri, the Indian staple which turned into the Anglo-Indian dish kedgeree in Kolkata, is classic monsoon-season food. As my mother explains, if you have nothing else in the house and can’t go out for fresh ingredients, you’ll always have rice, lentils, potatoes and an onion for this easy, one-pot dish. I like to add in smoked mackerel and a luxurious but quick chilli ginger butter with peas.

Ingredients

1 tbsp butter or ghee

1 onion, thinly sliced

2 inches ginger, grated

200g basmati rice, rinsed

100g red lentils, rinsed

350g potatoes, peeled and cut into 1cm cubes

800ml vegetable stock

4 medium free-range eggs

250g smoked mackerel, flaked

Storecupboard:

1 bay leaf

1 tsp cumin seeds

1 heaped tsp ground cumin

½ tsp ground turmeric

1 tsp neutral or olive oil

sea salt flakes

For the peas:

60g butter or ghee

2 inches ginger, peeled and finely chopped

1 tsp chilli flakes

200g frozen peas, defrosted

Method

For the kitchri, heat the tablespoon of butter or ghee in a large saucepan over a medium heat. When hot, add the bay leaf and cumin seeds, sizzle for 30 seconds, then add the sliced onion and fry over a medium to low heat for 10 minutes, stirring occasionally, until golden brown and crisping around the edges. Transfer 2 tablespoons to a small bowl and set aside.

Add the ground cumin, ground turmeric and grated ginger to the onions and stir-fry for 1 minute before adding the rice, lentils, potatoes and stock. Bring to the boil, cover tightly with a lid and cook for 20 minutes.

Meanwhile, for the peas, heat the 60g butter or ghee in a large frying pan; when hot, add the chopped ginger and chilli flakes. Sizzle over a medium heat for 2–3 minutes until the ginger starts to turn golden at the edges. Add the peas and 1 teaspoon sea salt flakes and cook for a further minute. Once the kitchri is cooked, gently stir through the buttery peas and add salt to taste.

In the pan you used for the peas, heat the oil and fry the eggs to your liking. Serve the kitchri topped with the flaked mackerel, eggs and reserved fried onion.

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