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Published by Prosenjit76

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Published by: Prosenjit76 on Mar 26, 2011
Copyright:Attribution Non-commercial


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Sa nj a y s Spr ing
Khichadi is a traditional dish–usually made in North of India. Being brought up in the foothills of Himalayas,many wet and rainy monsoon days were symbolised by a steaming hot dish made out of rice, lentils andseasonal vegetables. Legend has it; this iconic ally simple dish was brought back to theBritish Isles by Scottish soldiers, as a legacy of the Raj. History only can tell, as to how the dish then trickleddown to Cornwall, (passed on through galley kitchens of Scottish Scallopers)!In my version of Kedgeree lotof lesser known fish play an important role to make the body of the dish. Being innovative is half the fun; you can add interesting vegetables like asparagus and Cornish earlies(potatoes) to make the disheven more varied. Do try this at home!(Serves 2 Hungry Tummies)
250g Newlyn bay Gurnard or fresh rainbow trout, smoked Mackerel and haddock fillets 1 tsp ghee or clarified Cornish butter 1red onion, chopped roughly 100g basmati rice/risotto ric50 g red lentils 1-2 tsp medium curry powder (to taste) 100 ml Milk 75g fresh or frozen peas 

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