TOP 5 kejeri recipes

2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

Features of cooking traditional British cuisine. TOP 5 kejeri recipes. Video recipes.

Kejeri is a traditional British and Scottish dish that went down in history as an analogue of Indian Kichri, famous in Ayurvedic cooking. But unlike the latter, the English version is famous for an abundance of ingredients that can be added based on your taste preferences and the availability of products in the refrigerator.

Features of cooking kejeri

As you know, Kejeri is an analogue of Kichri from India. The British, in turn, diversified the dish by adding additional ingredients. In addition to the main ingredients such as fish and rice, they also add hard-boiled eggs, butter, cream, curry paste and even raisins. That is why there are a lot of kejeri recipes.

Indian colonial cuisine has become famous since the 19th century. That is, during the reign of Queen Victoria. Even then, the kejeri dish became one of the most popular and widespread. Despite the fact that it is quite satisfying and can serve as a full meal, it was most often served for some reason just for breakfast.

The dish was quite unique. It was served both in the royal mansion and was prepared by ordinary peasants. But the poor used a minimum of ingredients for this. It was made with leftover rice, lentils and curry paste.

There are 2 basic techniques for making kejeri. Depending on which type of rice you use, it can turn out to be risotto or curry. If you want it to look like rice risotto, it is better to use varieties such as Arborio, Vialone nano and Carnaroli. In this case, the rice should be cooked al dente and slightly glued. But most of the time, kejeri is cooked as a curry. For this, rice varieties such as Basmati, Jasmine and brown are used.

One of the main ingredients in the dish is fish. Lean white fish is best suited for making kejeri. In this case, halibut, cod, catfish, haddock and hake are perfect. It is with these types of fish that the dish turns out to be more tender. For classic kejeri, smoked haddock is used.

Fish can also be substituted for seafood. Mussels, shrimp and octopus are best suited for this. Sometimes poultry meat is used for cooking kejeri. With such ingredients, the dish will turn out to be no less tasty.

Particular attention should be paid to curry paste. There are many variations of this ingredient. They differ in their consistency (they are thicker or thinner), aftertaste (nutty or coconut aftertaste). Also, pastes can be light or hot. For cooking kejeri, you can choose any one according to your taste.

At first glance, the dish may seem difficult to prepare, but this is not at all the case. It is prepared quite simply and quickly. We present to your attention the TOP 5 kejeri recipes.

Kejeri with vegetable broth

To prepare the classic kejeri, you must use hot smoked white fish fillets. Haddock is great. Long-grain rice should be preferred. The most successful option would be Jasmine rice. You must first prepare the vegetable broth. This variation of kejeri will be an excellent solution for a dinner in a large company.

Caloric content per 100 g - 680 kcal.
Servings - 8
Cooking time - 1 hour 20 minutes

Ingredients:

Rice - 300 g
Fish - 450 g
Chicken eggs - 4 pcs.
Leeks - 1 stalk
Butter - 50 g
Bay leaf - 2 pcs.
Salt, black pepper - to taste
Ground coriander - 1/2 tsp, turmeric - 1 tsp
Water - 3 l (for broth)
Carrots - 2 pcs. (for broth)
Bulb onions - 2 pcs. (for broth)
Celery stalk - 1 pc. (for broth)
Parsley stalk - 1 pc. (for broth)
Garlic - 4 cloves (for broth)
Black peppercorns - 5 pcs., Bay leaves - 2 pcs. (for broth)

Step-by-step cooking of kejeri in vegetable broth:

First you need to start making vegetable broth. To do this, you need to rinse and peel the vegetables well. In this case, they do not need to be cut. Place vegetables in a deep saucepan. Then pour water over everything. It must be cold. Cook the broth over medium heat. After boiling, add salt and reduce heat slightly. Cook for about 20-25 minutes more.
When ready, put the vegetables in a colander, strain the broth through cheesecloth.
Next, you need to thoroughly rinse the rice. In this case, the water should be changed several times. Ideally, the rice should be rinsed until the rinsed water is clear. Pour cold water over rice and salt. Cook for 25-30 minutes until tender.
Rinse the leeks well. Cut the white stem into rings. Melt the butter in a deep saucepan. Then fry the onion a little. Then add rice to it and mix everything well.
Then add the vegetable broth to the rice. Add spices and bay leaves. When the dish is ready, you will need to get it out and bring everything to a boil. Cover and simmer for another 20 minutes.
In the meantime, you need to boil the eggs. To do this, bring the water to a boil and cook for 8-10 minutes. To clean the eggs well, add 1 tablespoon of salt to the water.
Next, you should cut the fish fillet into small pieces.
If not all of the liquid has evaporated while cooking the rice, discard it in a colander. Add fish and eggs to it. Mix everything gently. Divide into bowls and serve. Top the dish can be garnished with fresh herbs.

Jamie Oliver's Kedgerie

According to Jamie Oliver's recipe, Kejeri differs from other variations in the speed of preparation - this dish is prepared very quickly. All ingredients must be prepared in advance, this will take about 20 minutes. And the preparation itself is no more than 15 minutes. Curry powder must also be prepared in advance or purchased ready-made. From fish, in this case, you will need a smoked cod fillet.

Ingredients:

Fish - 600 g
Rice - 3/4 tbsp.
Chicken eggs - 2 pcs.
Butter - 100 g
Ginger root - to taste
Bay leaf - 2 pcs.
Green onions - to taste
Garlic - 2 cloves
Curry powder - 2 tablespoons
Mustard (dry) - 2 tablespoons
Tomatoes - 2 pcs.
Lemon - 1 pc.
Fresh cilantro to taste

Jamie Oliver's recipe for Kejeri step by step:

Place the cod in a deep saucepan, pour cold water. Add bay leaves and bring to a boil. After that, cook the fish for another 5-7 minutes.
In the meantime, rinse the rice well. Cover with cold water and salt. Boil until tender. Then add a little butter and mix well.
Cut the green onions into rings. Grate the ginger root on a coarse grater, the garlic on a fine grater. Preheat the pan well, melt the butter on it. Saute the onions, garlic and ginger.
Add ready-made rice to the pan and mix everything well. Finely chop the tomatoes and also add to the pan to the rice. Then add the curry paste and mustard seeds. Stir with a wooden spoon.
Meanwhile, boil the eggs in well-salted water. They should be hard-boiled.
Squeeze the juice out of the lemon and season the rice with it. Mix everything well again. Arrange on plates in portions. Eggs are best added separately to each plate. Sprinkle with fresh cilantro before serving.

Kejeri for a quick hand

If you want to surprise your family and friends with something delicious, and you have little time to cook, this recipe is exactly what you need. You do not have to look for good smoked fish or additional boil it. We'll be using canned tuna. It is better to buy tuna not in oil, but in your own juice. In this case, kejeri will really work out for a quick hand and will be no less tasty.

Ingredients:

Tuna - 2 cans
Rice - 300 g
Chicken eggs - 3 pcs.
Green onions - to taste
Garlic - 3 cloves
Vegetable oil - 1 tablespoon
Salt to taste
Ground black pepper - to taste
Curry - 1 tablespoon

Step-by-step preparation of kejeri for a quick hand:

Rinse the rice well first. The water needs to be changed several times until it is clean after rinsing. Next, pour the rice with cold water and boil until tender.
While it is cooking, peel the garlic and grate on a fine grater. Cut green onions into rings. Heat the pan well, add vegetable oil and fry the onions and garlic.
Then add rice to the pan. Salt everything well, add pepper. Mix.
Transfer the tuna from the jar to a deep bowl. Do not pour out the liquid, it will still be needed. Use a fork to mash the tuna and add to the pan to the rice. Stir well and cover with tuna liquid.
Meanwhile, boil the eggs in well-salted water until tender. After they need to be cleaned and cut into 4 pieces.
Then add the curry and stir again. Leave on low heat for another 3-5 minutes. Divide in portions, place eggs in each plate and serve.

Kejeri with seafood

As you know, rice goes well with seafood, and if you cook kejeri from the same ingredients, you get an incredibly tasty and aromatic dish. You can use both seafood cocktail and seafood purchased separately. In this case, mussels and shrimps are perfect. It is better to give preference to fresh or frozen seafood, with pickled the dish will have a completely different taste.

Ingredients:

Rice - 300 g
Seafood - 500 g
Bay leaf - 2 pcs.
Black peppercorns - 6 pcs.
Lemon - 1 pc.
Fresh herbs to taste
Vegetable oil - 1 tablespoon
Chicken eggs - 3 pcs.
Garlic - 3 cloves
Salt to taste
Ground black pepper - to taste

Step-by-step cooking of kejeri with seafood:

Rinse the rice well first. Then fill it with cold water and cook until tender, about 25 minutes.
Boil seafood in well salted water. Add bay leaves and black peppercorns to make them even more flavorful.
Throw off the finished seafood in a colander, there should be no excess liquid on them. If you boiled shrimp, they need to be peeled; other seafood does not require additional peeling.
Grate the garlic on a fine grater. Heat the pan well, add vegetable oil. Put the seafood in a frying pan, add the garlic and mix everything. Fry over low heat for 5-7 minutes.
In the meantime, squeeze the juice out of the lemon. Boil the eggs in well-salted water until cooked, hard-boiled.
Add rice to the pan. Stir everything well with a wooden spoon. Add salt and pepper. Top with lemon juice. Leave on low heat for another 5 minutes.
In the meantime, wash well and finely chop the fresh herbs. Eggs must be peeled and cut into several pieces.
Spread the kejeri in portions, add the eggs. Sprinkle with fresh herbs on top and serve.

It's important to know! By the same principle, you can cook poultry kejeri. To do this, you need chicken fillet. It also needs to be boiled beforehand, then fried with garlic and add rice with the rest of the ingredients listed above. Alternatively, you can use smoked fillet - it will turn out to be no less tasty.

Kejeri with salmon

Kejeri with salmon is another option for preparing this dish. Salmon can be replaced with salmon. At the same time, it is important to use lightly salted fish. Salmon can be salted on your own, this will take more time. The fish must be salted at least one day before cooking the kejeri. Lightly salted fish can also be purchased at any fish store. With regard to rice, in this case, you need wild or brown.

Ingredients:

Rice - 1 tbsp.
Bulb onions - 2 pcs.
Fresh ginger to taste
Vegetable oil - 1/2 tablespoon
Milk - 500 ml
Bay leaf - 1 pc.
Turmeric - 1 tsp
Salt to taste
Fish - 500 g
Garlic - 4 cloves
Tomatoes - 2 pcs.
Chicken eggs - 4 pcs.
Curry - 3 tsp

Step by step cooking kejeri with salmon:

First you need to rinse the rice so that the water after it remains clean. To do this, it must be changed 2-3 times. Pour cold water over rice, add salt and boil until tender.
Boil the eggs until tender. To clean them well, add a tablespoon of salt to the saucepan. When ready, peel the eggs and cut into small pieces.
Next, you need to finely chop the onion. Grate garlic and ginger on a fine grater. Finely chop the tomatoes. Heat a skillet well, add olive oil and sauté onions, garlic, ginger and tomatoes for a few minutes. You also need to add curry to the pan. Mix everything well and cover.
Next, the fish must be placed in a deep bowl and poured over with milk. Bay leaf and peppercorns should also be added to the bowl. Leave on for 10 minutes. Then, using a fork, divide the fish into small pieces and add to the pan.
Then add rice, eggs and turmeric to the pan. Mix everything well and fry over low heat. Then spread out in portions and serve.

It's important to know! Salting fish at home is quite simple. To do this, rinse the fillets well. Rinse with cold, and preferably ice water. Then pat dry with a paper towel. Use tweezers to remove bones. Mix half a glass of sugar with the same amount of salt. Pour half of this mixture into the bottom of the bowl and add a couple of drops of vinegar. Place the fish and cover with the remaining salt and sugar mixture. On top of the fish, you can put still thinly sliced lemon slices. Wrap everything with cling film and put in the refrigerator for at least a day.