Spicy breakfast kedgeree recipe

Rebecca felt this Spicy Breakfast Kedgeree recipe had to be in her SIBO Family Favourites as it's one of her family's 'go to' breakfasts for when everyone is together around the table for breakfast.

If you are looking for a filling breakfast that will set you up, and keep you going through a busy day, then look no further.

This Spicy Breakfast Kedgeree is a delicious dish with an Anglo Indian heritage, it is based on the Indian dish Khichri and comes from the days of the Raj.

The use of aromatic spices paired with the smoky tones of the fish and zing from the lemon really gets the senses going at breakfast time!

This is a great recipe to have in your repertoire for those weekends when you've got to feed a crowd at any time of the day. It's not just great for breakfast but also makes a tasty light lunch.

It can easily be scaled up to serve double the number of people and it looks great piled up in a big dish. Serve it with bowls of lemon wedges and extra yoghurt on the table and dig in!

This recipe is from our SIBO Family Favourites cookbook.

Thanks to our lovely friends at Organic Angels for supplying the scrumptious organic produce featured in this recipe.  Click here to find out more about how they could deliver beautiful organic produce to your door.

Spicy breakfast kedgeree recipe

4 Serves
Classification: SIBO Bi-Phasic Diet Phase 2, gluten-free
Rebecca Coomes the healthy gut blog spicy breakfast kedgeree recipe
Ingredients
500g/1lb smoked white fish (such as cod, haddock, etc)
4 free range eggs
2 tbs ghee or coconut oil
4 spring onions/scallions, green part only, sliced
1 celery stick, diced
1 red chilli, sliced thinly
1 tbs ginger, grated
2 tbs curry powder, free from binders and gluten
2 cups cooked basmati rice
½ cup 24-hour fermented yoghurt
¼ bunch coriander/cilantro, washed and chopped
1 lemon
Salt and pepper for seasoning
Method
Place the fish in a large saucepan. Cover with cold water then place over a high heat and bring to the boil. Once the water is boiling, remove from the heat and let sit in the water for 3 minutes.
Remove the fish and drain the water. When cool enough to handle, peel the skin away from the flesh and discard. Flake the flesh, being careful to remove any bones. Set aside.
Place the eggs in a saucepan of cold water. Bring to the boil and then cook to your liking. For a soft-boiled egg, cook for 3-4 minutes. Remove from the heat. Peel the eggs then set aside.
In a wok or large frying pan, melt the ghee or coconut oil over a medium-high heat. Add the spring onions/scallions, celery, chilli and ginger and stir for 2 minutes or until softened. Add the curry powder and stir for 30 seconds or until fragrant. Add the rice and stir until it has incorporated with the vegetables and spices.
Stir in the yoghurt and cod until mixed through. Squeeze half of the lemon over the mixture and then season with salt and pepper.
To serve, divide the mixture into 4 bowls. Cut the eggs in half and add 2 halves to each bowl. Sprinkle with the coriander/cilantro, and cut the remaining lemon into wedges and add these to the bowl.
Note: To make a dairy-free version of this recipe, replace the ghee with coconut oil, and replace the 24-hour yoghurt with coconut yoghurt. This will make the recipe suitable for G2.

Want more family favourites recipes?

Rebecca Coomes author Sibo Fam Fav Ebook Cookbook

The SIBO Family Favourites eCookbook is crammed full of family-friendly meals that the whole family can enjoy together. All recipes are based on the SIBO Bi-Phasic diet by Dr Nirala Jacobi ND and clearly list what phase they are suitable for.

All recipes are 100% gluten-free and soy-free. There are dairy-free, grain-free, sugar-free and low FODMAP options available.

Order your copy today and choose between an eCookbook or a hard copy one to scribble in, like we do!

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