All posts tagged: Kedgeree

Try this smoked mackerel cauliflower kedgeree for a “low carb, high protein, brain-healthy” lunch

Try this smoked mackerel cauliflower kedgeree for a “low carb, high protein, brain-healthy” lunch

Published by skeptic

If your lunch features the same salads, soups, and sandwiches on rotation, we’ve got a flavor-rich dish that can break you out of your routine. This quick meal, designed by Amy Reichelt, a neuroscientist and chief innovation officer at PurMinds Neuropharma is rich in brain-loving ingredients and high in protein. “Kedgeree is a rice and smoked fish dish that originated in India and is now a cherished British recipe that is great for a weekend brunch,” says Reichelt. “Kedgeree can trace its roots to khichdi—a dish from the Ayurvedic khichari diet that included spices, fried onions, ginger, and lentils. Kedgeree nowadays uses rice instead of lentils, however, this version uses cauliflower rice to lower carbohydrates and provides a rich source of gut-loving fiber and vitamin C.” You can prep this meal ahead of time, making it great for a lunchbox, or if you want to make it fresh on the day it should take you less than half an hour to prep and cook, making it lunch-break-friendly. Amy Reichelt Social Links Navigation Chief innovation officer …

Kedgeree and lamb curry: Tamal Ray’s recipes for homely favourites | Food

Kedgeree and lamb curry: Tamal Ray’s recipes for homely favourites | Food

Published by skeptic

This week, I bring you two approaches to weeknight dinner. First, a new take on kedgeree that’s swiftly put together and swaps the traditional boiled eggs for roast aubergines. Kedgeree was the invention of the British in colonial India, but was inspired by khichuri, a more ancient dish of rice and lentils, so here I’ve reinstated the pulses in the form of mung dal and peas: an Indian dish, adapted by the British, and changed again by an Indian living in Britain. The other dish is a smoky lamb curry that I often make ahead at the weekend – it freezes really well and makes for a bowl of richly spiced comfort to come home to. Kedgeree (pictured top) This is inspired both by my mother’s Bengali khichuri and the classic British kedgeree. Prep 10 minCook 30 minServes 4 1 aubergineVegetable oil¾ tsp ground turmericSalt270g haddock fillets150g mung dal150g brown onions, peeled and diced25g fresh ginger, peeled and finely chopped 1 tsp ground cumin1 tsp ground coriander275g basmati rice100g frozen peas50g unsalted butter75g golden raisins …