It is safe to say this is one of our go to recipes at home. It never disappoints and is really versatile making a great breakfast, lunch or dinner dish. Kedgeree is traditionally a breakfast dish made with rice, eggs and smoked haddock. We substitute the rice for bulgur wheat which is more nutritionally fence than rice and lower in carbs. You can also use quinoa or a 50/50 mix of bulgur wheat and quinoa. As haddock is off the sustainable fish list we are currently using smokes cod instead - but any smoked white fish will do the job. Ingredients4 smoked cod fillets (or any smoked white fish) 150g uncooked bulgur wheat 1 large onion (peeled and sliced) 100g fresh spinach leaves (washed) 4 eggs 2 tablespoons olive oil 2 teaspoons medium curry powder (more or less depending on how much heat you like) 300ml Fish stock 1 lemon MethodFirstly hard boil your eggs then place on cold water to cool
Bring the fish stock to the boil. Rinse the bulgur wheat in a sieve with cold water. Add to the boiling stock. Bring back to the boil then put a lid on, turn the heat right down low and simmer for 15mins or until all the water has gone. Turn the heat off completely but leave the lid on for a further 15mins. Place the fish in a non stick oven proof dish and cook in the oven at 180c for 20minutes. Meanwhile add the oil to a large pan and sauté the chopped onion for 5 minutes. Add the curry powder and cook for a further 5 minutes. Add 100mls of water and cook for another 5minutes. Add the cooked bulgur and spinach to the onions and stir. Break up the fish and roughly chop the eggs and add to the pan. Finally squeeze half the lemon into the dish and gently stir. Serve garnished with a lemon wedge. Enjoy!
6 Comments
Wow that sounds and looks yummy! We love kedgeree in this house too. I have to say we do make it with rice though, as we aren't big fans of bulgar wheat or quinoa, but yeah we'll certainly have a go at that one at some point. We still got some proper curry powder we bought on our last trip to the european mainland. We always think that the curry powder you get from Germany or France tastes a little less bitter than the one you get over here. #PoCoLo
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Diane Wareing
4/7/2017 09:21:34 pm
Love the sound of this. I have never made this but I certainly will give it a go now.
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6/7/2017 09:37:51 pm
ooh, I haven't had kedgeree for ages - and this looks a great recipe, love the idea of bulgar wheat (or vulgar wheat as it's known here after a disastrous first attempt many years ago - thing is it's far from vulgar!) Thanks for sharing with #PoCoLo
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7/7/2017 10:05:24 pm
Ooh this looks delicious, even though I don't eat fish any more, but if I did I'd give it a go!
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Welcome!Artist, Baker and Blogger. Mum to my two beautiful, cheeky girls. Muddling my way through parenthood with equally cheeky Husband. Categories
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