Shrimp kichri
This recipe gives kedgeree an Indian twist, perfect for when you fancy something a bit different for brunch.
Ingredients
- 200g/7oz mung dal, washed
- 1 litre/1¾ pints fish stock or water
- pinch ground turmeric
- 75g/2¾oz ghee (clarified butter)
- 1 tsp cumin seeds
- 2 onions, chopped
- 2½cm/1in piece fresh root ginger, finely chopped
- 4 green chillies, finely chopped
- 1 tbsp salt
- 100g/3½oz shrimps (or small prawns), peeled
- 2 tomatoes, seeds removed and cut into 1cm/½in cubes
- 1 tsp dried shrimp paste
- 150²µ/5½´Ç³ú basmati rice, cooked and cooled
- 2 tbsp chopped fresh coriander
- 1 lemon, juice only
Method
Put the mung beans in a saucepan with the fish stock and turmeric. Bring to the boil and simmer until the beans are cooked and falling apart (about 20-30 minutes). Remove from the heat and set aside.
Meanwhile, heat 60g/2¼oz ghee in a heavy-based pan and add the cumin seeds. When the seeds crackle, add the onions and gently fry until golden-brown. Add the ginger, chillies and salt and fry for 1 minute.
Add the shrimps and cook for 2-3 minutes. Stir in the mung beans and bring to the boil. Add the tomatoes and shrimp paste. Cook for another 2-3 minutes, then fold in the rice. Mix carefully, mixing the rice just enough to heat through without breaking.
Finish with the remaining ghee, sprinkle with lemon juice and coriander. Remove from heat and serve immediately.
