I’m not really sure why it took me so long to make this today. I know I’m not particularly organised anyway, but today I managed to surpass even my own faffing ability. Anyway, this should take no more than an hour to prepare and cook, I won’t even embarrass myself by telling you how long it took me. I blame that partly on the deadlift, power clean and push jerk WOD I did today, that sh*t was hard work!
Right, enough waffling (see what I mean??)! Here’s my kedgeree recipe made with cauliflower rice.
What you need:
1 cauliflower, roughly chopped
4 smoked haddock fillets (about 600g)
2 fresh bay leaves
Ghee or butter
1 onion, finely chopped
1 inch piece of ginger, peeled and grated
1 clove garlic, peeled and crushed
1 tbsp mustard seeds
¼ tsp turmeric
¼ tsp ground fenugreek
3 cardamom pods, split open
1 small cinnamon stick, whole
freshly squeezed juice of 1 lemon
small handful of fresh parsley, finely chopped
salt and freshly ground black pepper
How to make it:
There are a few steps to this, so gather the following:
- your food processor, to shred the cauliflower into rice
- a medium saucepan to cook the rice
- a small saucepan to boil your eggs
- a shallow pan with a lid to cook your fish
- A big pan to mix it all together
I hope you have a dishwasher!
Put your eggs in the small pan to boil, they need to cook for about 10 minutes to be hard boiled
Shred your cauliflower in the food processor.
In the medium pan, add a generous knob of butter or ghee and melt on a medium heat.
Add the shredded cauliflower and stir until it is all coated in fat.
Turn down the heat, put a lid on the pan and cook gently for about 10 minutes.
While the eggs and rice are cooking, place your fish in the shallow pan.
Add the bay leaves.
Put enough water in the pan to just cover the fish, and bring to the boil.
Turn down the heat, cover and cook for about 5 minutes. The cooked fish will flake easily.
When it’s cooked, take the fish out of the pan and flake it into pieces. Put aside for now.
Remember to check on your rice and eggs and turn off the heat if they’re ready.
Chop the onion, grate the ginger and crush the garlic.
Add another generous knob of ghee or butter to the large pan and heat.
Add the onions, garlic and ginger and cook until the onions are soft (don’t brown them).
Add the mustard seeds, turmeric, fenugreek, cardamom pods and cinnamon stick.
Cook for another few minutes.
While this is cooking, peel your eggs and cut them into pieces.
Add the lemon juice.
Then add the cauliflower rice and fish to the pan and stir well.
Finally add the chopped eggs and parsley, and salt and pepper to taste.
Put the lid on the pan and heat gently for a few minutes.
Take out the cinnamon stick and cardamom pods before serving.
See it’s easy, what the hell took me so long?!? By the way, any leftovers are great for breakfast or lunch the next day.