Kedgeree with turmeric and coriander
This Anglo/Indian dish uses the gentle spices – ginger and turmeric and flavourful spring onion.. This is a lovely brunch or light super dish.
Method (serves 4)
- Heat 2 tablespoons of oil in a large frying pan and add the spring onion tops. Add the ginger and turmeric followed by the rice.
- Stir well and add twice the volume of water to rice and a good pinch of salt.
- Bring to the boil, reduce to a simmer and cover with a lid. Cook for 20 minutes without disturbing the rice.
- Then for the last 5 minutes of cooking time place the smoked haddock on top of the rice and replace the lid. Cook gently for 5 minutes.
- Meanwhile place eggs in cold water and bring to the boil. Reduce heat slightly and boil the eggs for 6 minutes. Allow the eggs to cool, peel and cut into quarters.
- Scatter the chopped coriander over the kedgeree before serving.
- 3 tbsp Olive oil
- Leaves from 6 spring onion, finely chopped
- ½ tsp Ground turmeric
- 1cm Length of fresh ginger, grated
- 175g Basmati and wild rice mixed
- 4 Eggs
- 200g Smoked, un-dyed haddock
- Salt and pepper to taste
- Chopped fresh coriander leaves
- Protein: 19.3g
- Carbohydrates: 35.6g
- of which sugars: 0.4g
- Fat: 14.2g
- Fibre: 0.1g
- Salt: 550mg
Approx. nutritional figures per serving size of 166g
Recipes devised by Dr. Joan Ransley, in conjunction with the IBS Network, for the Love Your Gut campaign. See www.cookingforthesensitivegut.com.