British-Indian · Keto
Kedgeree
Inspired by British-Indian cuisine, this keto breakfast is prepared with smoked fish and cauliflower rice. Low carb, maximum flavor!
Halal-friendly Hard
- Prep
- 22 min
- Cook
- 32 min
- Total
- 54 min
- Serves
- 2
8g Net carbs
33g Protein
23g Fat
387 Calories
Per serving
Ingredients
- 300 g smoked fish
- 300 g cauliflower rice
- 4 pieces eggs
- 1 tsp curry
- 2 tbsp butter
Method
- Place the eggs in a saucepan of cold water, bring to a boil, and cook for 8 minutes until hard-boiled, then transfer to cold water, peel, and quarter them.
- Flake the smoked fish into large chunks, removing any bones, and set aside.
- Melt the butter in a wide pan over medium heat, add the curry powder, and stir for about 1 minute until fragrant and the spice blooms in the butter.
- Add the cauliflower rice to the pan and stir-fry for 10-12 minutes, tossing regularly, until tender and lightly golden.
- Gently fold the flaked smoked fish into the spiced cauliflower rice and cook for a further 5 minutes until the fish is heated through.
- Arrange the quartered boiled eggs on top of the kedgeree and serve immediately.
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