Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, quick & healthy kedgeree #dairy free #gluten-free #vegetarian-friendly. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Quick & Healthy Kedgeree #dairy free #gluten-free #vegetarian-friendly is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Take 500 g / 1 lb smoked haddock
- Get 200 g basmati rice
- Take 250 g spinach
- Make ready 100 g frozen peas (optional)
- Make ready 1 large onion, finely chopped
- Take 3-5 garlic cloves, finely chopped
- Make ready Olive oil or butter, to sauté onion and garlic
- Take 2-4 eggs (one per person)
- Get Spices
- Take 1 table spoon turmeric
- Make ready 1 teaspoon ground coriander
- Take 1 teaspoon ground cumin
- Get 1 tablespoon ground ginger
- Make ready 1/4 teaspoon chilli (to taste)
- Get 1 tablespoon dried parsley or herbs du Provence
- Prepare 2 bay leaves
- Take 2-4 Kafir lime leaves (or juice of 1/2 lime)
- Make ready 1 vegetable stock cube, gluten-free, no salt & organic (optional)
- Take to taste Salt and pepper
- Get 25 g fresh coriander (chopped)
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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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