Indian Kedgeree Saag Recipe

Delicious and easy to make recipe for Indian Saag Kedgeree. List of ingredients and step by step instructions. Will serve four people.

Indian Kedgeree

Kedgeree comes from India, though was brought there by Scottish troops. This recipe is not a traditional kedgeree recipe but makes use of ready mixed cooking sauces to give an Indian taste:

Ingredients For Indian Kedgeree

250g of cooked smoked fish like haddock or cod, though and poached white fish can be used
25mls of olive oil or ghee
125g of thinly sliced onions
2 x jars of spice and stir saag cooking sauce
30g of sultanas
300g of basmati or long grain rice that has been cooked
4 hard boiled eggs that have been cut into quarters
Fresh bunch of chopped parsley or coriander for the garnish

For a hotter Indian kedgeree add 1 or 2 finely chopped green chillies to the recipe

Use various cooked vegetables with a jar of saag cooking sauce to make an accompanying vegetable curry.

Rice and Fish Curry

How To Make Indian Kedgeree

Cook the fish and remove the skin and bones from the fish. lightly break up the fish into small flakes. Set aside, but keep warm.

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Heat the oil into a large pan and fry the onions until they are cooked and slightly coloured.

Stir in the jars of saag cooking sauce and add the sultanas. Bring to the boil and then fold in the cooked rice. Add the flaked fish.

Dish onto plates and garnish with chopped parsley or coriander and top with the quartered hard boiled eggs.

Serve with you favourite chutneys like lime and chilli, popadoms and nan breads.

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