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.
150g uncooked bulgur wheat
1 large onion (peeled and sliced)
100g fresh spinach leaves (washed)
2 tablespoons olive oil
2 teaspoons medium curry powder (more or less depending on how much heat you like)
300ml Fish stock
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.