Nicola Hodges Nutrition
Paleo Cauliflower 'rice' Kedgeree
Updated: Nov 27, 2022
This dish is packed full of curry flavour and salty deliciousness from the smoked fish- along with a hint of sweetness from the caramelised onions, cashews and sultanas. Resist the temptation to go overboard with the spice powders or it may taste bitter and overpowering.
1 medium/large cauliflower riced in the food processor (I like mine ever so slightly chunkier than really fine rice)
1 large yellow onion sliced (I sliced mine in the food processor)
3 fat cloves of garlic minced
1 large smoked haddock or smoked cod loin - about 500g
1 handful of frozen peas or petit pois
1 small handful of sultanas
1 handful of unroasted unsalted cashews (I like to soak mine for 2 or 3 hours beforehand to remove the phytates and make them easier to digest, they also take on a pleasant softer texture)
3 tbs of chopped or torn flat-leaf parsley
3 tbs of chopped or torn coriander
1/2 tsp cinnamon
1 tsp of garam masala (I like Steenbergs)
2 tsp of curry powder (I used Steenbergs Tikka masala powder - it worked really well)
1/2 tsp turmeric powder
1tsp sea salt
2 hard-boiled eggs sliced in half
1 thumbnail size piece of grated fresh ginger
Seeds removed and crushed of about 5 whole cardomon pods
Sliced fresh chillis
(Cook your hard-boiled eggs beforehand and allow to cool- roughly 9 mins should do it)
1.First, get the fish cooking, preheat the over to 180 degrees (fan). I like to wrap it up in parchment paper like a parcel so that it steams itself in the oven. A piece of chunky white fish that weighs about 500g should take about 25 mins.
2.Whilst the fish is cooking, slice the onions and start to sweat them down on medium heat in a wok or large frying pan, after a few minutes add the minced garlic. Keep stirring so that nothing burns or browns.
3. Whilst the onions continue to cook pulse your cauliflower to rice.
4. When the fish has about 10 mins left to go before it's cooked, add all of your spice powders to the onions and garlic and stir quickly to mix through.
5. Add your riced cauliflower to the spicy onions straight away and stir to coat everything in the spices, then add your salt.
6. Add about half a mug of water to your cauliflower to help it steam fry and soften- add a little more water if you need to but don't allow it getting mushy and wet. .
7. As the cauliflower cooks add your peas, sultanas, cashews, coriander and parsley- stir through and keep stirring until the fish is ready.
8. When the fish is cooked flake it into the pan with the cauliflower mix and stir through until evenly distributed with large chunks.
9. Serve immediately- garnish with the hard-boiled eggs.