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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, quick & healthy kedgeree #dairy free #gluten-free #vegetarian-friendly. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly is something which I’ve loved my whole life. They’re nice and they look wonderful.

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To begin with this recipe, we must first 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 cook that.

The ingredients needed to make Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly:
  1. Prepare 500 g / 1 lb smoked haddock
  2. Prepare 200 g basmati rice
  3. Take 250 g spinach
  4. Prepare 100 g frozen peas (optional)
  5. Make ready 1 large onion, finely chopped
  6. Prepare 3-5 garlic cloves, finely chopped
  7. Take Olive oil or butter, to sauté onion and garlic
  8. Take 2-4 eggs (one per person)
  9. Make ready Spices
  10. Take 1 table spoon turmeric
  11. Prepare 1 teaspoon ground coriander
  12. Prepare 1 teaspoon ground cumin
  13. Make ready 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. Get 2-4 Kafir lime leaves (or juice of 1/2 lime)
  18. Take 1 vegetable stock cube, gluten-free, no salt & organic (optional)
  19. Make ready to taste Salt and pepper
  20. Get 25 g 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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