Keto Kedgeree

#1 Low Carb & Keto Diet App Since 2010

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    35 min

  • ready time

    ready time

    50 min

Keto 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.

  • Net Carbs

    5.1 g

  • Fiber

    5.8 g

  • Total Carbs

    10.8 g

  • Protein

    18.8 g

  • Fats

    8.1 g

180 cals

Keto Kedgeree

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Smoked Haddock Fillets by Asda

    Smoked Haddock Fillets by Asda

    7 ounce

  • Cauliflower Rice

    Cauliflower Rice

    3 cup

  • Egg

    Egg

    2 medium

  • Parsley

    Parsley

    2 tbsp

  • Spices Curry Powder

    Spices Curry Powder

    2 tsp

  • Mustard

    Mustard

    2 teaspoon

  • Onions

    Onions

    1 tablespoon

  • Butter

    Butter

    1 tablespoon

  • Lemon Juice Raw

    Lemon Juice Raw

    ½ lemon yields

  • Vegetable Stock Pot by Knorr

    Vegetable Stock Pot by Knorr

    0.5 cup

  • Black Pepper

    Black Pepper

    ⅛ tsp

Recipe Steps

steps 11

50 min

  • Step 1

    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.
    Step 1
  • Step 2

    Remove the shell and slice the eggs into quarters. Reserve to one side.
    Step 2
  • Step 3

    Add the haddock fillets to a large pan and cover with water.
    Step 3
  • Step 4

    Bring the water to a simmer and cook for 5-6 minutes until the fish is cooked through and flakes easily with a fork.
  • Step 5

    Drain the fish and transfer to a plate. Flake the fish into small chunks with a fork.
    Step 5
  • Step 6

    Melt the butter in a large pan over a low/medium heat and add the onion. Fry gently until tender – about 3 minutes.
    Step 6
  • Step 7

    Add the mustard and curry powder to the pan and stir into the onions.
    Step 7
  • Step 8

    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.
    Step 8
  • Step 9

    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.
    Step 9
  • Step 10

    Add the lemon juice to the pan along with the fresh parsley and stir well to combine.
  • Step 11

    Transfer the rice and fish mixture to a serving dish and top with the hardboiled eggs. Scatter with extra parsley to serve.
    Step 11

Comments 2

  • Wordsmithist

    Wordsmithist 2 years ago

    Outstanding. I like that CM has introduced dishes from other parts of the world.

    • Sam

      Sam 4 years ago

      This was a hit with my family. I used chicken stock instead of veggie broth since I had some leftover. Good flavor profile.