Kedgeree is an Indian dish bought to the UK in colonial times and usually eaten for breakfast. Traditionally it has smoked fish flaked though it and this can easily be added to this dish. Try smoked haddock, trout or herrings. Some people simply use tinned tuna or salmon. Leftover rice can also be used, similar to making fried rice. In this instance simply boil some eggs on their own. This veggo version is simply delish on its own! Its great as a gluten free breakfast, lunch or brunch.
200g basmati rice pre-cooked and cold
2 tablespoon butter
1 tablespoon olive oil
1 medium brown onion finely sliced
1 clove garlic finely chopped
2 teaspoon curry powder (or 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp ground cumin)
1 cup of frozen peas
4 spring onions 1/2 - 1 cm diagonal sliced
1 lemon cut into 4 wedges
juice of half a lemon
salt or tamari to taste
handful of fresh coriander or pasrely leaves roughly chopped
_Welcome to my recipe collection
__ Some tweaked, some created. These are recipes in my real world using fresh, seasonal ingredients, whatever is left in the fridge, being creative with leftovers and multi-tasking with the Thermomix, oven, stove and slow cooker. My recipes are all gluten-free and mostly dairy free.