Kedgeree

Servings: 3
Calories: 180.3kcal (per serving)
Fat: 8.1g (per serving)
Carbs: 10.8g (per serving)
Protein: 18.8g (per serving)

This low carb take on classic kedgeree replaces rice with cauliflower, but retains the salty, smokiness of haddock and the traditional curry spices.

Rich in flavor and omega 3’s, this makes a great lunch or dinner served as it, is or alongside a simple salad.

Add the eggs to a small pan of cold water, making sure that they are completely covered by the water. Bring the water to a boil, then reduce to a simmer for 7 minutes. Drain the hot water from the pan and rinse the eggs with cold water.
Remove the shell and slice the eggs into quarters. Reserve to one side.
Add the haddock fillets to a large pan and cover with water.
Bring the water to a simmer and cook for 5-6 minutes until the fish is cooked through and flakes easily with a fork.
Drain the fish and transfer to a plate. Flake the fish into small chunks with a fork.
Melt the butter in a large pan over a low/medium heat and add the onion. Fry gently until tender – about 3 minutes.
Add the mustard and curry powder to the pan and stir into the onions.
Add the cauliflower rice and hot stock to the pan and stir well to combine. Simmer for 5 minutes until almost all the stock has evaporated.
Reduce the heat and tip the haddock into the pan and stir through the rice. Cook for a further 5 minutes or so until the fish is piping hot and there is no stock remaining.
Add the lemon juice to the pan along with the fresh parsley and stir well to combine.
Transfer the rice and fish mixture to a serving dish and top with the hardboiled eggs. Scatter with extra parsley to serve.