This kichri recipe comes from Will Bowlby, head chef and co-founder of Kricket. Will spent two years cooking in Mumbai, then travelling around India, before working for Vivek Singh at Cinnamon Kitchen.


  • 100g yellow moong dhal or yellow split peas
  • 1/2 tsp ground turmeric
  • 150g undyed smoked haddock
  • 500ml whole milk
  • 2 bay leaves
  • 5 black peppercorns
  • vegetable oil
  • 1/2 small onion, chopped
  • 1 green chilli, finely chopped
  • ginger and garlic, finely chopped to make 1 tsp each
  • 1 tsp ground cumin
  • 200g basmati rice, cooked and cooled
  • 50g unsalted butter
  • 2 raw egg yolks
  • coriander, leaves to serve


  • 500ml white wine vinegar
  • 500ml golden caster sugar
  • 2 whole spices, (a mixture of cardamom, star anise or black peppercorns)
  • 1 head cauliflower, broken into large florets


  • STEP 1

    At least a day before you want to serve, put the vinegar, sugar and spices into a pan and bring to a simmer. Once the sugar has dissolved take off the heat and cool.

  • STEP 2

    Using a mandolin or a sharp knife, finely slice the cauliflower and add it to the pickling liquid. It can be stored in a sterilised jar for 3 weeks.

  • STEP 3

    The day you want to eat put the lentils in a pan with plenty of cold water and bring to the boil with the turmeric. Simmer until the lentils turn to a pulp, about 40 minutes, add more water if the lentils are catching and aren’t tender. Cool, then whizz with a stick blender until smooth.

  • STEP 4

    Put the haddock, milk, bay leaves and peppercorns in a small pan, so the fish is covered. Slowly poach the haddock for 5 minutes, or until just cooked. Drain the fish from the liquid, cool and flake, discarding any bones and skin.

  • STEP 5

    Heat 2 tbsp vegetable oil in a pan, add the onion and cook on a low heat until they are soft.Turn the heat up a bit, add the chilli, ginger, garlic and cumin, cook for 2 more minutes. Add the lentil purée and cooked rice, and break up with a wooden spoon until the grains are well coated. Add the cooked haddock and butter, and stir gently – you don’t want to break up the fish too much – until everything is combined and the butter has melted. If the mixture is dry, add fish stock or water and more butter. It should be creamy and luxurious. Season then spoon onto plates, and serve with the egg yolks, lots of ground black pepper, some of the pickled cauliflower
    and coriander.


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