Here is a return visit to the Anglo-Indian dish, Kedgeree. It is similar to the more saucy Coconut Kedgeree Stew which I recently posted, but is more like the classic Kedgeree being dryer and made with yellow smoked fish. This recipe uses less rice, by substituting cauliflower reducing the starch, and calories. I can be used for breakfast, or as a Friday Fish option. *Note that rice can be left out entirely by doubling the cauliflower.
- Smoked Yellow Haddock 300 -350 g
- Coconut Oil 2 tsp
- Onion 1 large
- Peas 1/2 cup
- Eggs 2 hard boiled (shelled and halved)
- Curry Paste 2 Tbs
- Cauliflower Florets* 8 to 10
- Cooked Rice 150 g
- Water 2 cups
- Fish Stock Cube 1
Cut the fish into large pieces, and dice the onion, then set these aside. Cut the cauliflower into small pieces. Put the oil into a large pan and sweat the onion. Push to the side of the pan and add the curry paste. Fry off the curry paste. Add the cauliflower in the mixture and stir until well coated and beginning to soften. Add 1 cup of water and bring to a boil. Add the stock cube, and peas after about 10 minutes. Allow to low boil for five more minutes and add the fish. Stir about until fish the fish is coated in the paste and then stir the peas. Add a couple of splashes of additional water if needed, Then reduce to a low heat. Poach for 5 minutes, or until the fish is nearly cooked. Add boiled egg and stir in the rice and simmer for an additional 3 to 4 minutes.