Kedgeree Indian fish soup.


Fillet of smoked fish (haddock or cod) – 700 g,
butter – 110 g,
a piece of ginger – 7-9 cm
onion – 1 pc.,
1 clove garlic,
Curry – 2 tablespoons,
tomato – 2 pcs.
Long grain rice – 200 g,
chili – 1 pod
bay leaf – 2 pcs.
4 boiled eggs
yoghurt – 100 g,
salt pepper,
lemon juice to taste


In a pan pour 750 ml of water, throw Lavrushka, to boil, lay the fish and cook for 5 minutes. The broth is drained into a separate bowl, the fish will start to disintegrate.
Onions and garlic are finely chopped and fry in butter. Add curry, grated ginger and tomatoes. Fry for about 3 minutes.
Then, add salt to taste, add the rice and fry for about a minute.
Pour the broth in which the previously cooked fish, and lemon juice. Figure cook for about 20 minutes to state that he was ready, but a little hard.
Add to it the fish and yogurt, mix gently and season to taste.
Arrange on plates and garnish with egg, chopped green onions and chili.

Bon Appetit!

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