Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly
Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, quick & healthy kedgeree #dairy free #gluten-free #vegetarian-friendly. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have quick & healthy kedgeree #dairy free #gluten-free #vegetarian-friendly using 20 ingredients and 8 steps. Here is how you can achieve that.

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

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Instructions 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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