Step-by-Step Guide to Make Any-night-of-the-week Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly

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The ingredients needed to make Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly:

1. Get 500 g / 1 lb smoked haddock
2. Make ready 200 g basmati rice
3. Get 250 g spinach
4. Prepare 100 g frozen peas (optional)
5. Take 1 large onion, finely chopped
6. Take 3-5 garlic cloves, finely chopped
7. Prepare Olive oil or butter, to sauté onion and garlic
8. Get 2-4 eggs (one per person)
9. Make ready Spices
10. Take 1 table spoon turmeric
11. Take 1 teaspoon ground coriander
12. Prepare 1 teaspoon ground cumin
13. Prepare 1 tablespoon ground ginger
14. Get 1/4 teaspoon chilli (to taste)
15. Take 1 tablespoon dried parsley or herbs du Provence
16. Make ready 2 bay leaves
17. Make ready 2-4 Kafir lime leaves (or juice of 1/2 lime)
18. Take 1 vegetable stock cube, gluten-free, no salt & organic (optional)
19. Prepare to taste Salt and pepper
20. Prepare 25 g fresh coriander (chopped)

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Steps to make Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly:

1. 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.
2. 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.
3. Add all remaining spices except fresh coriander to the mix and stir in well with the onions.
4. 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.
5. 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)
6. When rice is cooked and soft but still there is liquid left, mix in the fresh spinach and stir until it wilts.
7. 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.
8. 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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