Kitchari/Kedgeree-ish

Serves 2

Ingredients:

30g butter or ghee or oil

1 onion, peeled and diced 

1 Tbls. Grated ginger

1 small chili, sliced 

1 clove garlic, sliced 

1 Tbls yellow curry powder

1 bay leaf 

1 cup rinsed red lentils (180g)

4 Tbls. Basmati rice

1L water 

Toppings:

Seven minute eggs

Smoked fish (or poached fish)

Fresh Coriander 

Fresh lime juice

Chili oil (recipe below)

Method:

Sautée onion, ginger and garlic in butter over low/medium heat with a pinch of salt.  Add curry powder and cook for one minute.  Add lentils, basmati and water and season with a good few pinches of salt.  Bring to a simmer and simmer on low, partially covered for 30 minutes.  Give it a stir every couple of minutes to ensure it not sticking.  Serve hot with egg, smoked fish, fresh coriander, chili oil and a good squeeze of lime. 

Chili oil

Ingredients:

1.5 tsp. Aleppo chili flakes (or 1 tsp. of Italian chili flakes)

1 tsp. fennel seeds

1 Tbls. white sesame seeds

1.5 tsp. cumin seeds

50ml olive oil

Method:

Warm the oil in a small pot on the stove over low heat. Sizzle the spices until the sesame seeds look golden and then cool it down. Store in a jar in the fridge for up to 2 weeks.