This is one of Mum’s absolute classics! Full of herbs and spices to help you increase your plant-food diversity, and delicious.
- 2 fillets of smoked haddock
- 200g brown basmati rice
- 4 eggs
- 1 medium onion
- Handful of chopped coriander
- Handful of chopped parsley
- 1 deseeded chilli (optional)
- Knob of butter
- 2 tsp ground turmeric
- 2 tsp curry powder (or more if you like it spicy!)
- Cook your rice to packet instructions and gently boil the haddock in water for 10-15 minutes. Remove the skin and put to one side.
- Boil the eggs until hard-boiled (approx. 4 minutes), shell and slice them into quarters.
- Finely chop the onion and fry in butter, adding the curry powder and turmeric once soft.
- Flake the haddock into chunks and combine with the cooked rice, onions and spices.
- Place the quartered eggs on top and sprinkle with fresh coriander, parsley and sliced chilli.
Even at 31, a warming bowl of Kedgeree always reminds me of you – thank you, Mum 💓
For more yummy, gut-healthy dishes, check out our recipe section.
Feel free to get in touch with our Nutritional Therapists via live chat, 8 am to 8 pm on weekdays, to have your questions answered.