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Prep 20 mins
Cooking 25 mins
Want to step up your breakfast game? Then try this low carb cauliflower rice kedgeree. Smokey, spicy and bright in colour thanks to the turmeric, this is an instant pick me up for those gloomy breakfast mornings. This dish is filed with magnificent curry flavours and is packed with tons of nourishing protein from the smoked fish and eggs. Of course we did not skimp on the veggies nor the flavour. Therefore, this is perfect dish to say Good Morning to yourself or your loved ones.
Place fish in a shallow pan, cover with water and season well with Natural Herbs & Spices Fish seasoning. Bring fish to a boil then gently simmer for 10 minutes or until it is is cooked. Remove the fish from the pan and allow it to cool before you break it into small flakes. Set the flaked fish aside it will be used later.
Meanwhile, coarsely grate cauliflower and set aside. Generously drizzle oil into a large frying pan and fry onion until soft, golden and translucent. Add in all the spices and season well. Tip in the cauliflower rice, cook rice with the lid on until nice and tender. Scatter in the peas to warm through, now it is time to assemble this fragrantly delicious kedgeree, spoon out the rice onto a large serving bowl, lightly toss in the cooked fish and arrange quartered eggs on top. Sprinkle over coriander, you can use as much or as little coriander as you like and squeeze over fresh lemon juice.
We like our Kedgeree spicy. So for some extra added heat, top your kedgeree with Natural Herbs and Spices Chili blend.
Recipe & photography by food stylist and blogger of everything wholesome & tasty, Yena Mgobhozi: https://www.yourkitchen-newgym.com