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!
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
- Steam the cauliflower until tender, about 5 minutes. Transfer to a food processor and blitz until the mixture resembles rice. Set aside.
- Steam the broccoli until cooked, roughly 2 minutes. Set aside.
- 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.
- 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.
- 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.
- Quarter the eggs and add to the pan.
- Serve with fresh coriander on top.
- Eat from the pan!
Tip: Any leftovers make for a delicious breakfast / lunch the following day.