Low-Carb Kedgeree

Kedgeree has always been a family favourite. The ingredients are simple, easy to cook and it always tastes delicious. When I started keto, this was one of the dishes I missed most so I decided to try and create a low carb alternative. It turned out even better than expected!

I actually prefer this version to the standard, high carb one, mainly because I can eat as much of it as I like without feeling bloated. Enjoy it for breakfast, lunch or supper!


Serves 4

Approximate nutrition per serving: 270kcal / 11.3g fat / 5.4g saturated fat / 13.1g total carbs / 4.7g fibre / 8.4g net carbs / 28.9g protein.


  • 400g wild, skinless, boned, undyed haddock, cut into medium sized pieces (too small, and it will flake)
  • 3 free range / pastured eggs (I recommend Clarence Court if you are in the UK)
  • 1 large head of cauliflower, cut into florets
  • 80g broccoli, very finely chopped into small florets
  • 1 Echalion shallot, finely chopped
  • 2 garlic cloves, crushed
  • 1 fresh turmeric root (about the size of little finger), grated
  • 25g fresh ginger (about 2 tablespoons), grated
  • 2 teaspoons ground turmeric
  • 2 tablespoons grass-fed ghee (grass-fed butter or extra virgin coconut oil work too)
  • 3 teaspoons whole cumin seeds
  • Pinch of sea salt
  • Large handful of fresh coriander, to serve


  1. Steam the cauliflower until tender, about 5 minutes. Transfer to a food processor and blitz until the mixture resembles rice. Set aside.
  2. Steam the broccoli until cooked, roughly 2 minutes. Set aside.
  3. Heat 1 tablespoon of the ghee in a large frying pan, on a medium-high heat. Add the shallot, garlic, half the ginger and half the fresh turmeric. Keep stirring to ensure they don’t catch.
  4. Once the onion has softened, add the remaining tablespoon of ghee along with the haddock. Cook for approximately 8 minutes, or until haddock is cooked through. Whilst the haddock is cooking, soft-boil the eggs, I find that 4½-5 minutes is ideal for medium sized eggs. Cool the eggs in a bowl of cold water and peel.
  5. Add the cauliflower ‘rice’, broccoli, cumin seeds, ground turmeric and remaining ginger and fresh turmeric to the frying pan. Fold together gently until well incorporated.
  6. Quarter the eggs and add to the pan.
  7. Serve with fresh coriander on top.
  8. Eat from the pan!

Tip: Any leftovers make for a delicious breakfast / lunch the following day.



2 thoughts on “Low-Carb Kedgeree

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