Catfood Kedgeree

This is a versatile recipe, producing up to eight helpings. It may be eaten immediately, but part of it can be refrigerated and eaten cold up to a day later. For a vegetarian version, omit the tuna and increase the amount of pulses. If the dish will be consumed immediately, not stored, you may add one or two eggs during the boiling phase.


Soak half a mug of miscellaneous split, dried pulses - lentils, peas, beans, mung, urid, etc. - for several hours before starting to cook.

Frying phase

In a large frying pan or pot, heat some oil. Cut up a large onion, some mushrooms, and one large or several small tomato(es) into small pieces, and fry in the oil. Add curry powder, chili powder, and ground ginger to taste, mixing well. Open a can of tuna in oil, and add the contents to the mixture, stirring frequently to break up the tuna and to avoid burning. Then add just over half a mug of rice, and possibly pearled barley, to the mixture. Continue stirring. After several minutes, commence the ...

Boiling phase

Drain the pulses, and add to the mixture. Pour in two or three mugs of water, and bring to the boil. As boiling is taking place, add leaf rosemary or other herbs (such as basil) to taste. Gradually add finely chopped cabbage stalks, broccoli, carrots, celery, seaweed, or other vegetable matter as desired, or as required to clear out the bottom drawer of the refrigerator.

Final phase

Turn off the heat once the excess liquid has boiled away. Add finely chopped cabbage leaves, stirring in to the mixture. If desired, add several finely sliced cloves of garlic, again stirring well.


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