Kedgeree - Rice Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 1 tablespoon coriander seeds
• 1½ teaspoons fenugreek seeds
• 1 teaspoon yellow mustard seeds
• 1 teaspoon black peppercorns
• ¾ teaspoon cumin seeds
• ¼ teaspoon anise seeds
• 2 whole cloves
• 2 green cardamom pods
• 1 Turkish bay leaf
• 2 teaspoons ground turmeric
• ¼ teaspoon cayenne pepper
• 2 medium zucchini (12 to 14 ounces total weight)
• 4 medium garlic cloves, peeled
• 1 small piece (about ¾ inch) fresh ginger
• ½ cup spring or filtered water
• Big pinch of saffron threads
• 1 tablespoon olive oil
• Fine sea salt and freshly ground black pepper
• 1 ounce (2 tablespoons) unsalted butter
• 2 jalapeño chiles (1 ounce each), seeded and diced fine (about ¼ cup)
• 1 small to medium onion, diced fine
• 4 teaspoons curry powder
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• 8 ounces smoked trout, skin removed and fish flaked into small pieces
• 1 tablespoon juice from 1 large, juicy lemon
• ½ cup coarsely chopped fresh cilantro leaves
• 2 or 3 hard-cooked eggs, peeled and quartered or diced
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