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

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Choose water over other products. Soda and coffee, when ingested in moderation, aren’t that bad. Using them for your only source of hydration, on the other hand, is dumb. Choosing water as an alternative to other beverage adds to your body’s health and allows it stay hydrated. This also helps you lower your caloric intake by hundreds of points without having to buy and eat gross diet foods. Water is ordinarily one of the keys to really reducing your weight and getting healthy.

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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. To cook quick & healthy kedgeree #dairy free #gluten-free #vegetarian-friendly you only need 20 ingredients and 8 steps. Here is how you cook it.

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