How to Royal Appetizing Easy Kedgeree with an American twist

How to Royal Appetizing Easy Kedgeree with an American twist Delicious, fresh and tasty.

Easy Kedgeree with an American twist. Easy Kedgeree with an American twist Hey everyone, it's me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, easy kedgeree with an american twist. One of my favorites food recipes.

Easy Kedgeree with an American twist is one of the most well liked of current trending foods.

Great recipe for Easy Kedgeree with an American twist.

Over the past few years I've been inspired by a number of cooking shows and recipes from famous chefs.

You can cook Easy Kedgeree with an American twist using 24 ingredients and 10 steps. Here is how you cook it.

Ingredients of Easy Kedgeree with an American twist

1. Prepare of Curry base.

2. Prepare of Mustard seed (curry mix).

3. You need of Tumeric (curry mix).

4. Prepare of ground cumin (curry mix).

5. Prepare of ground coriander (curry mix).

6. It’s of olive oil, extra virgin (curry mix).

7. It’s of crushed red pepper (curry mix).

8. It’s of Fresh spices.

9. Prepare of minced Garlic (curry mix).

10. It’s of minced ginger (curry mix).

11. Prepare of fresh chopped parsley (curry mix).

12. You need of Veggies.

13. You need of frozen corn, 8 oz frozen peas, and 4oz shredded or match stick carrots (or a bag of good frozen vegetable medley).

14. You need of Spring onion.

15. Prepare of raisins.

16. Prepare of apple diced.

17. Prepare of leftover Chinese takeout rice (or 2 smaller pints).

18. You need of Fish.

19. It’s of halibut or another white fish (firm Tofu works as well).

20. Prepare of bay leaf.

21. You need of tarrigon.

22. You need of Yogurt dressing.

23. You need of fat free plain Greek yogurt.

24. Prepare of sweet chile sauce.

I often take them past a certain point by adding my own flair to them.

See great recipes for Kedgeree, Easy Kedgeree with an American twist too!

A really easy light lunch for me today, traditionally kedgeree has butter put through it in the end but I'm trying to be a bit more healthier at the moment, so instead I cooked the rice in vegetable stock to give the rice a bit of flavour.

It worked well and was delicious!

Easy Kedgeree with an American twist step by step

1. Place two large skillets on the stove and turn the heat to medium high. Fill one halfway with hot water, and put 2 tbsp of olive oil in the second..

2. While waiting for the water to boil, put the mustard seed in the second pan for about a minute, then reduce the heat to medium, occasionally stirring until the seeds begin to pop and brown. Be careful to not burn them..

3. Dump the rest of the curry base on top of the mustard seed and mix together..

4. Now add in the fresh spices into your home made curry mix and continue to mix them in the pan. The water should be starting to boil by now, so reduce it to medium-low heat..

5. Place the bay leaf, tarragon, and about a teaspoon of salt into the boiling water. And let it simmer..

6. Empty the quart of pre cooked rice into the curry mix. Be sure to mix it all together and press out any clumps. When finished, add the fish to the simmering water in the other pan..

7. As the rice reheats, dump in your vegetables, and mix together as the fish continues to cook..

8. In a small bowl mix about a cup and a half of the fat free Greek yogurt with 2 or 3 tablespoons of sweet chili sauce (to taste). Place on side for now..

9. Once the rice is hot, and the fish is cooked, place the fish on top of the rice and break apart mixing both of them together. Serve in bowls with a hearty dollop of the sweet chili yogurt dressing to cool off the spiciness of the curry..

10. If youre not a fan of fish, feel free to remove it from the recipe or replace it with Tofu, baked brussel sprouts, or chicken..

I was forced to eat kedgeree as a kid and I absolutely hated it.

Oddly I crave it every now and again.

If you can't get smoked haddock kedgeree isn't worth making imo..

I loved the great mix of flavors of the.

Kedgeree is a rice and smoked fish dish that originated in colonial India and is now a cherished and popular British recipe.