The Irish Mail on Sunday

Turmeric Spiced Kedgeree

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This is one of my favourite quick, yet filling, lunches. Again, it contains turmeric and garlic to bolster gut health, as well as parsley to help cleanse and detoxify the gut.

ServeS 4 491 cals per serving

4 organic eggs 1 tbsp extra virgin olive or rapeseed oil

1 onion, finely chopped Sea salt and freshly ground black pepper

3 cloves garlic, finely chopped

2 tsp turmeric 300g wholegrain basmati rice 900ml water

250g undyed smoked haddock fillets, skinned

100g frozen or fresh peas (soak the frozen peas in boiling water for

1 minute and drain) Handful of parsley, finely chopped To serve: Lemon wedges,

4 tbsp plain Greek yogurt

Put the eggs in a pan of boiling water for 5 minutes, remove and immerse in cold water. Put aside to cool. Heat oil in a large lidded frying pan, add the onion and season well with sea salt and freshly ground black pepper. Cook for a couple of minutes, then stir in the garlic and turmeric.

Now tip in the rice and stir really well so it absorbs all the flavours. Pour in the water, turn up the heat a little and bring to the boil, then put the lid on and simmer for about 30 minutes or until the rice is tender and has absorbed all the water.

While rice is cooking, put the fish into another large frying pan, cover with water and simmer gently with the lid on for about 5 minutes or until the fish is opaque and almost cooked through. Remove with a fish slice, drain and flake into chunky pieces, then carefully stir it into the rice along with the peas. Taste, and season some more if needed.

Transfer to plates, sprinkle with parsley and garnish with lemon wedges and peeled and quartered eggs. Serve with a tablespoon of yogurt on the side of each plate.

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