Kitchari & poached fish

2-3

Paro Kitchari packet

2 cups of milk (non-daily is okay too!)

2 filets of white fish (I used haddock)

4 eggs (hardboiled)

Cilantro to taste

Lemon wedges to taste

Paro Tarka

"I’ve been making an effort to include protein into my diet. Adding fish and eggs to Kitchari allows me to enjoy desi flavors in a healthy way."

Ready in 30 min

2-3

METHOD

1
Kitchari

This is a multi-step creation, so first start by cooking the Paro Kichari according to the instructions on the box.
2
Meanwhile, boil 4 cups of water in a saucepan and proceed to hard-boil 4 eggs for about 8 mins.
3
While those are cooking, heat a wide frying pan with 2 cups of milk to poach your fish. Cook the fish for 8–10 minutes until it flakes easily.
4
Optional: you can save the liquid your fish was cooked in, add 2-3 spoons of parmesan cheese and salt/peper to taste, and add this sauce to your kitchari for a more enhanced fish flavor.
5
Once Kitchari is done, place in a large bowl. Cut the eggs into halves and toss in. Chop up the fish and add on top as well (you can add your fish sauce in now as well). Garnish with cilantro, a squeeze of lemon, and generous spoonfuls of Paro Tarka.

1
Kitchari

This is a multi-step creation, so first start by cooking the Paro Kichari according to the instructions on the box.
2
Meanwhile, boil 4 cups of water in a saucepan and proceed to hard-boil 4 eggs for about 8 mins.
3
While those are cooking, heat a wide frying pan with 2 cups of milk to poach your fish. Cook the fish for 8–10 minutes until it flakes easily.
4
Optional: you can save the liquid your fish was cooked in, add 2-3 spoons of parmesan cheese and salt/peper to taste, and add this sauce to your kitchari for a more enhanced fish flavor.
5
Once Kitchari is done, place in a large bowl. Cut the eggs into halves and toss in. Chop up the fish and add on top as well (you can add your fish sauce in now as well). Garnish with cilantro, a squeeze of lemon, and generous spoonfuls of Paro Tarka.