Easy Creamy Kedgeree

SERVES 4

8 MINS PREP

COOKS IN 25 MINS

Take all the effort out of this classic brunch dish. It is such a healthy and easy meal though so great for any meal of the day!

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Tailored to Taste

The Classic Tarka daal takes all the effort out of a true British favourite breakfast/brunch dish. You won’t believe how amazing this tastes, especially considering how easy it is to make and is on the table in 10 minutes! You can use haddock instead of trout for a more classic version, it just takes 10 minutes of poaching in milk in a frying pan. Break into large pieces and add instead of the trout. Vegetarians leave out the fish and even the eggs if you prefer, it is still absolutely delicious!

Ingrédients

1 pack of The Spice Tailor Classic Tarka Lentil Daal (lentils included)
1 rounded tbs butter
1 tsp. vegetable oil
350g cooked white rice
250g smoked trout (you can use haddock instead, see above)
4 hard boiled eggs (boil for 6 minutes), quartered
Handful of chopped parsley
Salt and black pepper to taste

Méthode

Heat the butter and oil in a in a non-stick saucepan. Add the spices and cook for 10 seconds or until sizzling. Add the tarka and lentils along with 75ml water and some seasoning bring to a simmer.
Carefully stir in the rice, you don’t want to break the grains. Add large pieces flakes of the trout and the parsley. Cover and steam over a gentle flame to heat the rice properly. Add as splash of water at any point if you are worried about it sticking to the base of a pan.
Serve topped with the eggs and extra parsley if you like.

Tailored to Taste

The Classic Tarka daal takes all the effort out of a true British favourite breakfast/brunch dish. You won’t believe how amazing this tastes, especially considering how easy it is to make and is on the table in 10 minutes! You can use haddock instead of trout for a more classic version, it just takes 10 minutes of poaching in milk in a frying pan. Break into large pieces and add instead of the trout. Vegetarians leave out the fish and even the eggs if you prefer, it is still absolutely delicious!

Ingrédients

1 pack of The Spice Tailor Classic Tarka Lentil Daal (lentils included)
1 rounded tbs butter
1 tsp. vegetable oil
350g cooked white rice
250g smoked trout (you can use haddock instead, see above)
4 hard boiled eggs (boil for 6 minutes), quartered
Handful of chopped parsley
Salt and black pepper to taste

Méthode

Heat the butter and oil in a in a non-stick saucepan. Add the spices and cook for 10 seconds or until sizzling. Add the tarka and lentils along with 75ml water and some seasoning bring to a simmer.
Carefully stir in the rice, you don’t want to break the grains. Add large pieces flakes of the trout and the parsley. Cover and steam over a gentle flame to heat the rice properly. Add as splash of water at any point if you are worried about it sticking to the base of a pan.
Serve topped with the eggs and extra parsley if you like.

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ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Tarka Daal Classique aux Lentilles

C'est probablement le plat le plus cuisiné en Inde car il constitue une source saine de protéines végétariennes et est très rassasiant. Ces lentilles beurrées sont relevées par des épices chaudes, du gingembre piquant, de l'ail savoureux et des tomates acidulées.

Recommandation d’Anjum