Recommended for: Breakfast, Lunch, or Dinner.
Serves: 1 female
- 4 small haddock fillets (about 400g)
- 4 hard boiled eggs
- 1 big onion
- 1 clove garlic
- Half a lemon
- SMART CARBS
- 1 cup hulled, wholegrain barley
- HEALTHY FAT:
- Tbsp coconut oil or olive oil
- HERBS, SPICES, AND EXTRAS:
- Half a cup chopped parsley
- 1 liter chicken or vegetable stock
- 2 Tbsp curry powder
- Frying pan
- Chopping board
- Chopping knife
- Measuring spoons
- garlic press or fine grater
- Chop the onion and the parsley.
- Press or crush/grate the clove of garlic.
- Place the haddock fillets in a pan with either water or milk (if the haddock is very salty,) and poach for a few minutes until the fish is flaky. Remove the fish from the liquid and set aside to cool a bit.
- Melt the coconut oil in a hot pan and fry the onion and garlic for a few minutes until it becomes translucent. Add the curry powder and mix well.
- Add in the hulled barley and the stock and let simmer for about 20 minutes until the barley begins to soften and the water is mostly gone.
- Remove the skin from the haddock (if any) and flake the flesh.
- Add the haddock to the barley mixture (barley is now almost soft) and cook for a further 5 minutes.
- Add a squeeze of lemon juice and check seasoning, adjust to taste.
- Dish the Kedgeree onto a serving plate and arrange the quartered hard boiled eggs on the platter. serve with sprinkles of finely chopped parsley and extra lemon wedges (optional)