Kejeri is a specific English dish, which is based on the Indian recipe - "Kitheri". This dish is excellent not only for lunch, but also for dinner. It is prepared quickly enough, and despite its original combination of smoked fish with cinnamon and other spices, it turns out quite tasty and satisfying.
Recipe "Kedjeri" with smoked cod
Ingredients:
- smoked cod - 500 g;
- rice - 1,5 items;
- chicken egg - 3 pieces;
- fish broth - 3 items;
- bulb - 1 piece;
- butter - 50 g;
- cinnamon - 1 stick;
- turmeric - pinch;
- cardamom - 1 tbsp. a spoon;
- parsley;
- salt, pepper - to taste.
Preparation
For the preparation of "Kejeri", the eggs are hard-boiled, cleaned from the shell and cut into slices. Next, take the head of onions, peel off the husks, cut into small pieces and pass through on melted cream butter until soft and translucent. Then add to it cinnamon, turmeric, open boxes of cardamom and fry all together for 2 more minutes. After that, pour the rice into the frying pan and cook until it completely absorbs almost all the oil and does not get a pleasant yellowish shade.
Then gently pour soup, salt, pepper the dish to taste and cook on the faintest fire under the closed lid for about 15 minutes. This time separately in the dipper we boil for 5 minutes smoked fish, we cool it, remove the bones and remove the skin. Ready rice mixed with smoked boiled fish and chopped eggs, sprinkle with chopped fresh parsley, and serve "Kejeri" to the table.
Recipe "Kedjeri" with smoked salmon
Ingredients:
- low salted salmon fillet - 300 g;
- basmati rice - 1 item;
- quail eggs - 12 pcs .;
- vegetable oil - 2 tbsp. spoons;
- salt - to taste;
- chopped parsley - 2 tbsp. spoons;
- sweet ground paprika 0.5 tsp;
- water - 2 items;
- bulb - 1 pc.
Preparation
Rice thoroughly washed, soaked in a lot of cold water and leave for 30 minutes, and then discarded on a sieve. Onions are cleaned, crushed with half rings and fried in a saucepan with hot oil, 5 minutes. After that, pour the rice and pour hot water. Bring to a boil, put the salmon fillet in a saucepan and simmer for about 10 minutes at minimum heat. Then carefully take out the fish, put it on a plate and set it aside. Rice season with salt and pepper and cook for another 10 minutes. Eggs pre-boil, clean and cut each in half. We disassemble the fish into pieces, add it to rice and sprinkle with chopped parsley. We mix everything thoroughly and put the dish on the plate. On top decorate the rice with halves of quail eggs and sprinkle with ground paprika.
Recipe "Kegeri" with canned tuna
Ingredients:
- long grain rice - 1 item;
- water - 2 items;
- chicken egg - 4 pcs .;
- canned tuna - 350 g;
- butter - 50 g;
- curry powder - 1 teaspoon;
- parsley;
- bulb - 1 piece;
- salt, pepper - to taste.
Preparation
Rice boil without salt until cooked and leave to cool. Eggs cook hard-boiled, clean, half cut into small, and the second half - on quarters. The fish remove the bones, remove the skin, and disassemble it into pieces. Butter the butter in a frying pan and add the curry mixture. We give the oil a little soak up the aroma of spices, and then spread the finely chopped onion and fry for a few minutes. Then pour rice, fish and crushed eggs. Solim, pepper the dish to taste and cook for several minutes, gently stirring.
Lay out "Kedjeri" on a plate, sprinkle with finely chopped parsley and decorate with egg quarters.