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prep time
15 min
cook time
35 min
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
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 2
Remove the shell and slice the eggs into quarters. Reserve to one side.Step 3
Add the haddock fillets to a large pan and cover with water.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 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 7
Add the mustard and curry powder to the pan and stir into the onions.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 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 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.
Comments
Wordsmithist 2 years ago
Outstanding. I like that CM has introduced dishes from other parts of the world.
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.