LUNCH | DINNER | BREAKFAST | BRUNCH
KEDGEREE – KITCHERIE – KHICHIRI – KHICHDI
However you say it, this is a convenient meal which uses cupboard and freezer staples, great for when your fridge is looking a little low. This dish originates from India and traditionally comprises of rice. However, grain rice is known to spike blood sugar, that’s why we like to use a legume “rice” or homemade cauliflower “rice”.
A wholesome meal served hot or cold for breakfast, lunch or dinner.
DAIRY-FREE | GLUTEN-FREE | LOW-CARB | NUT-FREE | PALEO
Mackerel Grain-Free Kedgeree
Servings: 2
Equipment
- Hob
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 White Onion finely chopped
- 2 Garlic Cloves sliced
- 3 tsp Curry Powder
- 1 tsp Mustard Powder
- 1 tsp Cumin
- ½ tsp Cayenne Powder
- pinch Salt
- pinch Pepper
- 3-4 tbsp Peas
- 2-3 tbsp Hot Water
- 150 g Chickpea or Lentil "Rice" or Cauliflower Rice
- 250 g Mackerel in Olive Oil (2 x tins) or fresh Mackerel
- 2 Eggs
- sprinkle Fresh Coriander
Instructions
- Fry onions in extra virgin olive oil until soft, add the garlic.
- Add in spices: curry powder, mustard powder, cumin, cayenne, salt and pepper.
- Add in peas and hot water.
- Boil chickpea or lentil rice for 8 minutes then rinse. Or if using cauliflower rice; grate cauliflower and fry for 2-3 minutes in extra virgin olive oil.
- Hard boil eggs in hot water for 8 minutes, put into cold water then peel off the shell, cut in into halves.
- Mix in the tins of mackerel and the olive oil into main mixture, add the rice and combine.
- Top with eggs and coriander.
Notes
Diet: Low-Carb, Paleo – depending on which “rice” you use.
KEDGEREE | MACKEREL | OILY FISH | EGG | RICE | PEAS | CAULIFLOWER | ONION | GARLIC | INDIAN
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