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Kedgeree AKA Indian fried rice!

This is a great savory breakfast option, and a great recovery food whether recovering from illness, a big day or a big night for that matter!


200g basmati rice

4 eggs

1 lemon

Olive oil


1 knob of butter or ghee

1 onion, finely chopped

1 small bunch of fresh coriander, leaves picked, stalks and roots finely chopped

4 teaspoons of Madras curry paste (purchase this or make you own - recipe below)

Salad greens of choice

Indian mango pickle (it’s a sour, salty chili pickle great with most Indian meals) – purchase this at an Indian supply store.

Wash the rice till the water runs clear and all the starch has been washed away. Add the rice to pan and cover with water. Rest finger tip on top of rice and add water until the water level is in line with the first join of your finger. Cover and turn up until it simmers, now turn right down and allow the rice to absorb the water. This is known as the absorption method. When the rice is cooked put it aside.

Fry the onions in butter or ghee with the coriander stalks and roots until sweet and soft. Move the onions to one side of the pan once cooked.

While the onions are cooking chop up a few greens and place on plates.

Once the onions are cooked, lightly whisk 4 eggs together (as if making scrambled eggs) add to the pan, keep mixing to break up the egg, keep it out of the onions while cooking. Once cooked mix through the onions.

Add the curry paste to the onions and stir it through, fry until fragrant 2-3 minutes. Now add the rice, breaking it up and frying for another 2-3 minutes.

Roughly chop the coriander leaves over the pan and mix through.

Season with salt and serve with lime pickle.

Drizzle olive oil and squeeze lemon over the greens and rice. Now eat.

Madras curry paste

Makes 1/2 cup

2 1⁄2 tablespoons coriander seeds, dry-roasted and ground

1 tablespoon cumin seed, dry roasted and ground

1 teaspoon mustard seed

1⁄2 teaspoon cracked black peppercorns

1 teaspoon chili powder

1 teaspoon ground turmeric

2 garlic cloves

2 teaspoons peeled and chopped fresh ginger

2-3 tablespoons cider vinegar (add 1 tablespoon at a time until you get a paste)


Dry roast coriander and cumin seeds until fragrant

Grind in coffee/spice grinder

Put all ingredients except vinegar together and zizz until a thick paste forms.

Add the vinegar and mix to a smooth paste.

Keep for up to one month in an airtight container in the fridge.

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