Creamy kedgeree

Creamy kedgeree

Anjum's Indian Vegetarian Feast
Emma Lee

Kedgeree is such a British institution that I felt some trepidation in giving it my own Indian twist... the irony of this does not escape me! But I did. This is a creamy version, based on a South Indian breakfast dish. It is nutritious and filling but not heavy.


Quantity Ingredient
200g basmati rice
100g yellow lentils
500ml whole milk
6 tablespoons ghee or unsalted butter
1 teaspoon cumin seeds
1 large onion, chopped
4 garlic cloves, peeled and finely chopped
1 tablespoon root ginger, peeled and finely chopped
1/2 teaspoon turmeric
2/3 teaspoon freshly ground black pepper, plus more for the eggs
1 rounded teaspoon garam masala
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
salt, to taste
4 teaspoons lemon juice, or to taste
large handful chives or parsley, chopped
large handful roasted cashews, (optional)
4 large eggs
pinch chilli powder


  1. Place the rice and lentils in a saucepan and wash them well. Drain, add the milk and 800 ml of water and bring to a boil. Reduce the heat and simmer, partially covered, until just cooked (around 10 minutes).
  2. Meanwhile, heat 4 tablespoons of the ghee or butter in a separate saucepan and add the cumin seeds. Once they darken, add the onion and cook until turning golden brown. Add the garlic and ginger and cook gently until the garlic just starts to colour. Stir in the ground spices and salt and cook for another minute. Pour in a splash of water.
  3. By now the lentils and rice should be cooked. Stir in the spiced onions and cook for another few minutes. Add the lemon juice, herbs and cashews, taste and adjust the seasoning and consistency; it should be thick and creamy but not loose, so add a little water, or boil off extra over a high heat, as necessary. Cover as you fry your eggs.
  4. Heat the remaining ghee or butter in a non-stick frying pan. Crack in the eggs and sizzle until the whites are cooked and the yolks still soft (I like crispy edges, too). Sprinkle over a little salt, pepper and chilli powder. Mound the rice on warm plates, top with the eggs and serve.
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