Easy Kedgeree with an American twist. Great recipe for Easy Kedgeree with an American twist. Over the past few years I've been inspired by a number of cooking shows and recipes from famous chefs. I often take them past a certain point by adding my own flair to them.

I often take them past a certain point by adding my own flair to them. Kedgeree is one of those classic recipes which has made its way into British Food without question as to its origins, or the name, which is unusual. The dish is considered a traditional British food though, in fact, it originated in India. You can cook Easy Kedgeree with an American twist using 24 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Easy Kedgeree with an American twist

You need of Curry base.
It's 3 tbsp of Mustard seed (curry mix).
It's 3 tbsp of Tumeric (curry mix).
Prepare 1 tsp of ground cumin (curry mix).
You need 1 tsp of ground coriander (curry mix).
It's 2 tbsp of olive oil, extra virgin (curry mix).
It's 1 tbsp of crushed red pepper (curry mix).
You need of Fresh spices.
You need 2 clove of minced Garlic (curry mix).
You need 1 tbsp of minced ginger (curry mix).
It's 1/2 cup of fresh chopped parsley (curry mix).
Prepare of Veggies.
It's 8 oz of frozen corn, 8 oz frozen peas, and 4oz shredded or match stick carrots (or a bag of good frozen vegetable medley).
Prepare 1 bunch of Spring onion.
You need 1/2 cup of raisins.
It's 1 of apple diced.
You need 1 quart of leftover Chinese takeout rice (or 2 smaller pints).
Prepare of Fish.
You need 16 oz of halibut or another white fish (firm Tofu works as well).
You need 2 of bay leaf.
Prepare 2 tsp of tarrigon.
Prepare of Yogurt dressing.
Prepare 1 1/2 cup of fat free plain Greek yogurt.
It's 3 tbsp of sweet chile sauce.

With curry and rice, eggs, and smoked fish, it is easy to see the Indian influence running through it. A quick and easy twist on this classic dish. This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations.

Easy Kedgeree with an American twist step by step

Place two large skillets on the stove and turn the heat to medium high. Fill one halfway with hot water, and put 2 tbsp of olive oil in the second..
While waiting for the water to boil, put the mustard seed in the second pan for about a minute, then reduce the heat to medium, occasionally stirring until the seeds begin to pop and brown. Be careful to not burn them..
Dump the rest of the curry base on top of the mustard seed and mix together..
Now add in the fresh spices into your home made curry mix and continue to mix them in the pan. The water should be starting to boil by now, so reduce it to medium-low heat..
Place the bay leaf, tarragon, and about a teaspoon of salt into the boiling water. And let it simmer..
Empty the quart of pre cooked rice into the curry mix. Be sure to mix it all together and press out any clumps. When finished, add the fish to the simmering water in the other pan..
As the rice reheats, dump in your vegetables, and mix together as the fish continues to cook..
In a small bowl mix about a cup and a half of the fat free Greek yogurt with 2 or 3 tablespoons of sweet chili sauce (to taste). Place on side for now..
Once the rice is hot, and the fish is cooked, place the fish on top of the rice and break apart mixing both of them together. Serve in bowls with a hearty dollop of the sweet chili yogurt dressing to cool off the spiciness of the curry..
If you're not a fan of fish, feel free to remove it from the recipe or replace it with Tofu, baked brussel sprouts, or chicken..

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