British Adventures in Low-Carb Cooking

Kedgeree

October 25, 2019

Kedgeree

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This is one I’d been meaning to try for  awhile but kept forgetting to buy smoked haddock…

In any case, it was worth the wait. Really simple and I didn’t miss the rice at all. Caulirice was a fine substitute and I added green beans instead of peas.

I couldn’t be bothered to boil eggs for the top, as you’d usually do with kedgeree, but scrambled mine into the mixture as I do for making fried rice.

Kedgeree

October 25, 2019
: 2
: 10 min
: 20 min
: 30 min
: Easy

10 g carbs, 36 g protein /serving

By:

Ingredients
  • 250 g Smoked Haddock
  • 300 g Cauliflower Rice
  • 200 ml Unsweetened Almond Milk
  • 60 g Green Beans, chopped into 2 cm lengths
  • 2 Medium Eggs, beaten
  • 3 tbsp Ghee
  • 4 tbsp Double Cream
  • 5 g Mild Marsala Curry Powder
  • Garam Marsala, Lemon and Coriander to serve
Directions
  • Step 1 In a frying pan, lay out the haddock skin side up, add the almond milk and simmer gently for 8-10 minutes until the fish is just firm. Remove the fish to one side to cool (reserve the fishy milk).
  • Step 2 Meanwhile, microwave the cauliflower rice for 2 minutes to heat through.
  • Step 3 In a large frying pan, add the ghee and marsala spice and cook for 2 minutes on low heat. Add the cauliflower rice and mix well to coat.
  • Step 4 Stir through the green beans and the reserved almond milk, cooking for a further 5-6 minutes on medium heat until the beans are cooked and the liquid has nearly disappeared.
  • Step 5 Make a well in the kedgeree and pour in the beaten eggs. Scramble gently, pulling in the kedgeree from the edges to mix once the eggs are nearly cooked.
  • Step 6 Stir through the double cream, salt and pepper to taste.
  • Step 7 Serve topped with a little garam marsala spice, lemon juice and coriander.

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