Easy Creamy Kedgeree

Easy Creamy Kedgeree

Made With Our Classic Lentil Tarka Daal -
2 SERVES
SERVES 4
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
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!
Anjum Signature

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!
Ingredients
  • 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
Method
  1. 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.
  2. 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.
  3. 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!
  • 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
  1. 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.
  2. 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.
  3. Serve topped with the eggs and extra parsley if you like.
MADE WITH OUR DELICIOUS
Classic Lentil Tarka Daal

‘Tarka daal’ is a staple across most Indian homes and is the most popular lentil curry in North India. The word ‘tarka’ refers to the cooking of spices and flavours, which are added to the cooked lentils. Our Classic Lentil Tarka Daal has a buttery smoothness that is elevated with the addition of caramelised onions, rich tangy tomatoes, zingy ginger, garlic and carefully selected Indian spices.

This daal is perfect for a fuss-free, 5-minute meal with rice or naans, but is also really versatile and makes the base for a range of delicious healthy dishes for the more adventurous cook. Taking inspiration from our recipe pages, you can transform it into comforting soups, crispy lentil cakes kedgeree and much more. It’s a fantastic meal to keep on hand in your cupboard for busy days. Perfect for vegetarians or meat-free days.

£3.15
( / )
75p per 100g
Free delivery over £25 Free delivery over £25
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