Vegetarian
Easy Creamy Kedgeree
Take all the effort out of this classic brunch dish. It is such an easy meal, great for any meal of the day!
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Ingredients
Tips and Inspiration
The Classic Tarka daal takes all the effort out of a true British favourite breakfast/brunch dish. You won’t believe how amazing this dish tastes, especially considering how easy it is to make! You can use haddock instead of trout for a more classic version, it just takes 10 minutes of poaching in milk. 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!
Method
Step one
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.
Step two
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.
Step three
Serve topped with the eggs and extra parsley if you like.
Please ensure food is cooked through and piping hot before serving.
Made with our delicious Classic Lentil Tarka Daal
The mix of slow-simmered Bengal gram and red lentils creates a moreishly buttery, velvety daal. The dish is mildly spiced with a sophisticated spice blend, including mustard seeds and curry leaves. It is sweetened with caramelised onions and rich tangy tomatoes, resulting in a decadent daal to be savoured.
This comforting and moreish Indian inspired tarka daal comes complete with lentils and whole spices. Enjoy as a main with rice or naan, or serve as a side dish.
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