Low Carb Kedgeree
This low carb take on classic kedgeree replaces rice with cauliflower, but retains the salty, smokiness of haddock and the traditional curry spices. Rich in flavor and omega 3’s, this makes a great lunch or dinner served as it, is or alongside a simple salad.
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About Low Carb Kedgeree
Low Carb Kedgeree is a unique and flavorful dish that combines the richness of traditional kedgeree with the health benefits of a low carb or ketogenic diet. This recipe replaces the rice typically used in kedgeree with cauliflower rice or other low carb alternatives, making it a perfect option for those looking to reduce their carb intake while still enjoying a delicious and satisfying meal. With its aromatic spices, tender fish, and perfectly cooked eggs, Low Carb Kedgeree offers a burst of flavors that will tantalize your taste buds.
Origins of Low Carb Kedgeree
Kedgeree originated in the Indian subcontinent during the British colonial era and was later adapted and popularized in the United Kingdom. It was traditionally a breakfast dish made with rice, smoked haddock, and various spices. The name "kedgeree" is believed to have derived from the Indian dish "khichdi," which is a mixture of rice and lentils. Over time, kedgeree has evolved to include different variations, and the low carb version is a modern twist that caters to those following specific dietary requirements.
Best Time to Enjoy Low Carb Kedgeree
Low Carb Kedgeree can be enjoyed throughout the year, but it is particularly delightful during the cooler months when warm and comforting dishes are craved. The availability of fresh ingredients, such as smoked fish and eggs, makes it a great option for a cozy weekend brunch or a light dinner. Additionally, if you're looking to embrace the cultural traditions associated with kedgeree, it is often served during Easter in some parts of the United Kingdom.
Perfect Food Pairings with Low Carb Kedgeree
- Pair Low Carb Kedgeree with a fresh green salad dressed in a tangy vinaigrette to add a refreshing element to the meal.
- Serve it alongside a side of steamed vegetables, such as broccoli or asparagus, to add some extra nutrients and color to your plate.
- For a complete and satisfying meal, enjoy Low Carb Kedgeree with a side of avocado slices or a dollop of Greek yogurt for added creaminess.
- To complement the flavors of the dish, consider serving it with a cup of hot masala chai or a crisp white wine.
Tips and Tricks to Prepare Low Carb Kedgeree
- To save time, you can use pre-riced cauliflower or purchase frozen cauliflower rice from your local grocery store.
- If you're not a fan of cauliflower, you can substitute it with other low carb options like konjac rice or finely chopped cabbage.
- Experiment with different types of smoked fish, such as salmon or mackerel, to add variety and unique flavors to your Low Carb Kedgeree.
- To enhance the smokiness of the dish, you can add a touch of smoked paprika or smoked salt during the cooking process.
- For a vegetarian or vegan version, you can replace the fish with tofu or tempeh and use vegetable broth instead of fish stock.
Let's Get Started!
Low Carb Kedgeree offers a delicious and healthy twist on a classic dish. With its vibrant flavors and low carb ingredients, it is a perfect choice for anyone looking to enjoy a flavorful meal while maintaining their weight-loss goals. So, why not give this recipe a try and experience the joy of cooking and exploring new flavors? Join our community of food lovers and subscribe to receive more delicious recipes that will keep your taste buds satisfied.
Ingredients
- Smoked Haddock Fillets by Asda (7 ounce)
- Cauliflower Rice (3 cup)
- Egg (2 medium)
- Parsley (2 tbsp)
- Spices Curry Powder (2 tsp)
- Mustard (2 teaspoon)
- Onions (1 tablespoon)
- Butter (1 tablespoon)
- Lemon Juice Raw (½ lemon yields)
- Vegetable Stock Pot by Knorr (0.5 cup)
- Black Pepper (⅛ tsp)
Instructions
- Add the eggs to a small pan of cold water, making sure that they are completely covered by the water. Bring the water to a boil, then reduce to a simmer for 7 minutes. Drain the hot water from the pan and rinse the eggs with cold water.
- Remove the shell and slice the eggs into quarters. Reserve to one side.
- Add the haddock fillets to a large pan and cover with water.
- Bring the water to a simmer and cook for 5-6 minutes until the fish is cooked through and flakes easily with a fork.
- Drain the fish and transfer to a plate. Flake the fish into small chunks with a fork.
- Melt the butter in a large pan over a low/medium heat and add the onion. Fry gently until tender – about 3 minutes.
- Add the mustard and curry powder to the pan and stir into the onions.
- Add the cauliflower rice and hot stock to the pan and stir well to combine. Simmer for 5 minutes until almost all the stock has evaporated.
- Reduce the heat and tip the haddock into the pan and stir through the rice. Cook for a further 5 minutes or so until the fish is piping hot and there is no stock remaining.
- Add the lemon juice to the pan along with the fresh parsley and stir well to combine.
- Transfer the rice and fish mixture to a serving dish and top with the hardboiled eggs. Scatter with extra parsley to serve.
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