Smoked Mackerel Kedgeree, Marbled Eggs and Curried Cauliflower Rice

The Dutch Foodie
31Ingredients
Calories
55Minutes

Ingredients

  • 150 grams long grain rice (I used GABA rice)
  • 150 grams lentils (pre-soaked if needed. Anything goes except red spit lentils, as they turn to mush in something like this. I used organic whole moong beans)
  • vegetable stock
  • lentils
  • rice
  • 180 grams smoked mackerel (skin removed, roughly torn into bite sized flakes)
  • milk
  • fish
  • 1/2 cauliflower (about 400 gr, florets pulsed in a food processor until rice-like but still textured. Else grate coarsely.)
  • 4 eggs (hard-boiled, duck)
  • juice
  • eggs
  • 1 tablespoon ghee (or coconut oil)
  • 1 onion (small, finely chopped)
  • 3 cloves garlic (crushed or finely chopped)
  • 1 green chilli (or red, finely chopped, seeds in or out to taste, optional)
  • 1 ginger (good thumb of, finely chopped)
  • 2 teaspoons curry powder (a medium one works best here, any heat should come from the fresh chilli if using)
  • 1/4 teaspoon turmeric
  • 1 cinnamon stick
  • 1 piece cassia bark
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek (optional)
  • 1/4 teaspoon asafoetida (optional)
  • 3 curry leaves (or bay leaves)
  • 1 handful peas (preferably petit pois, frozen is fine)
  • 1 small carrot (peeled and finely chopped)
  • 2 tomatoes (finely chopped)
  • 1 handful fresh parsley (and coriander, finely chopped plus a little for garnish)
  • 1/2 lemon (and a few wedges for garnish)
  • 3 spring onions (finely sliced)
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