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We hope you got insight from reading it, now let’s go back to quick & healthy kedgeree #dairy free #gluten-free #vegetarian-friendly recipe. You can have quick & healthy kedgeree #dairy free #gluten-free #vegetarian-friendly using 20 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly:
- Use 500 g / 1 lb smoked haddock
- Take 200 g basmati rice
- You need 250 g spinach
- Use 100 g frozen peas (optional)
- Provide 1 large onion, finely chopped
- Take 3-5 garlic cloves, finely chopped
- Prepare Olive oil or butter, to sauté onion and garlic
- Prepare 2-4 eggs (one per person)
- You need Spices
- Use 1 table spoon turmeric
- You need 1 teaspoon ground coriander
- Take 1 teaspoon ground cumin
- Take 1 tablespoon ground ginger
- Take 1/4 teaspoon chilli (to taste)
- Get 1 tablespoon dried parsley or herbs du Provence
- Prepare 2 bay leaves
- Prepare 2-4 Kafir lime leaves (or juice of 1/2 lime)
- Use 1 vegetable stock cube, gluten-free, no salt & organic (optional)
- Get to taste Salt and pepper
- You need 25 g fresh coriander (chopped)
Steps to make Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly:
- Add kafir lime leaves and bay leaf to c. 500 ml of water and bring to a simmer. Add fish and cook for 4-6 minutes until it’s cooked but still a firm filet.
- Add enough oil or butter/ghee to cover bottom of the sauce pan. Finely chop onion and garlic, add to the pan, and sauté until translucent but not brown.
- Add all remaining spices except fresh coriander to the mix and stir in well with the onions.
- Take the liquid from cooked fish and transfer it to the pan with onions and garlic, together with bay and kafir lime leaves. Add rice and cook on medium heat as you would otherwise cook rice. Add more water if required. If you are using lemon juice instead of kafir lime leaves, add it here.
- Once rice is starting to become soft but is not fully cooked, add frozen peas (optional - I didn’t use them here as I didn’t want to add extra carbohydrates)
- When rice is cooked and soft but still there is liquid left, mix in the fresh spinach and stir until it wilts.
- Flake the fish with a spatula into medium sized peace’s and add to the the kedgree, stirring it in but not too much as not to mince the fish too much.
- Remove from heat and set aside to cool a bit. Serve with chopped fresh coriander and egg on top and eat warm. if you like sour taste, add a quarter of lime to the garnish.
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