​​​​Kedgeree (Curry Rice)

Kedgeree (Curry Rice)

 

Saturday the 22nd of August has been declared in Nigeria as #worldjollofriceday. There was so much outpouring of emotions around Jollof rice. Now I start to see something that can unite Nigerians aside from football.  May our food pride unite us and more importantly be a tourism focal point for Nigeria.

So still on the matter of rice I am sharing a very simple dish that you can rustle up in minutes. I came across Kedgeree on one of my visits to the USA. When I checked to find out the recipe I found that this was one dish that was so easy to make. Ever since, I have varied my Kedgeree with different types of proteins.

I understand that this dish is a creation to cater for those that are looking for gluten free meals. But guess what? I just need a simple rice dish. Something to get back from work and organize in less than 30 minutes.

For my version I used White Snapper chunks instead of the Haddock fish that is commonly used. The result is still the same. I even experimented with shrimps and it was fine.

 

Recipe for Kedgeree Curry Rice

Ingredients

11/4 cups Rice

1 table spoon vegetable Oil

2 tablespoon Butter

2 hardboiled Eggs

1/2 cup flaked fried Fish

One Small size Onion, finely chopped

A teaspoon grated Ginger

One Clove of Garlic, minced or finely chopped

1 Cameroun pepper, chopped

2 Shombo Pepper, chopped

1 teaspoon Curry powder

Seasoning cube to taste

 

Method

1. Heat the oil and butter in a pot over medium heat and fry the onion and peppers, with a pinch of salt until soft.
2. To the pot, add the garlic, ginger and curry powder and cook for about 2 minutes
3. Add the rice and seasoning, and fry for about 2 minutes
4. Pour enough water to cook the rice, taste for seasoning and cook till rice is soft and all the water has been absorbed.
5. Stir in the fish. Serve with the eggs and some coriander or curry leaves.