Syn Free Kedgeree | Slimming World Sunday
Kedgeree is a spicy rice dish perfect for breakfast, lunch or even a lazy weekend brunch. Top with a boiled or poached egg for extra tastiness.
Here we are at another Sunday and another week spent wondering where the last seven days have gone! One minute it’s Sunday night and the Monday morning dread starts to creep in, then before you know it, woohoo it’s Friday!! The last week has just flown by and I’ve had no time for any blog posts or posting on social media. I have managed to get it together for this week though. I should hopefully manage to get back onto my three posts a week schedule. As for catching up on my favourite blogs, it has been more or less impossible but hoping to change that over the next few weeks. Anyway moving on from my moans and back on topic. I’m still not going to my weekly weigh-ins just now until I am off this medication but I am sticking to food optimising as much as I can.
As I mentioned in last week’s Sunday Brunch post as we get up later at the weekend we tend to eat a bigger breakfast or brunch and one of the things I suggested was Kedgeree. It also doesn’t have to just be eaten for brunch, you can also eat it for lunch or dinner too. Even though it is syn free it is certainly not taste free as the spices used gives it plenty of flavour. You could poach the fish in some milk instead of water but remember and syn it if you aren’t using it out of your Hex A allowance. You can serve it with quartered hard boiled eggs or a runny poached egg. This makes enough for 4 people.
Syn Free Kedgeree
Syn Free Kedgeree
Kedgeree is a spicy rice dish perfect for breakfast, lunch or even a lazy weekend brunch. Top with a boiled or poached egg for extra tastiness.
Ingredients
- 300 G Smoked Haddock
- 250 G Long Grain Rice (or Basmati if you prefer)
- 600 MLS Water
- 1 Red Onion Finely Chopped
- 1 Vegetable Stock Cube
- 2 Bay Leaves
- 2 Tsps Mild Curry Powder
- 1 Tsp Turmeric
- 1 Tsp Ground Coriander
- 1 Lemon Juice of
- 2 Handfuls Frozen Peas
- Chopped Fresh Parsley
- 4 Eggs Boiled or Poached
- 4 Sprays Frylight
Instructions
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Poach the fish in a pan with the 600mls of water and the 2 bay leaves.
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Spray a frying pan with Frylight and fry the chopped onions until they are softened. Add the curry powder, turmeric and ground coriander as well as the rice and mix until everything is coated in the spice mix.
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Once cooked remove the fish from the pan and set aside on a plate to remove any bones and flake later. Pour the liquid into the frying pan, add in the vegetable stock cube and frozen peas and cook over a low to medium heat until the rice has absorbed the water. Add in more water if needed.
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Add in the flaked fish, lemon juice and chopped parsley in the last few minutes of cooking, keeping some back for garnish.
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Boil or poach your eggs. I find those poaching pods ideal for doing this otherwise I end up with a ball of yolk and strings of white. Yeah doesn’t sound very appealing does it?
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Once your eggs are ready dish up the Kedgeree and top with the cooked eggs. Garnish with some parsley.
Possible Variations:
Don’t like fish: if you don’t like fish you can leave that out. You will still be left with tasty curried rice.
Love seafood: you could add some prawns or other fish for extra protein.
Make it vegan ?: omit the fish and eggs. You could add cooked chick peas instead for a meaty texture.
Make it milder/spicier: use a hotter curry powder than the mild if you like it slightly hotter. Reduce the amount of curry powder if you like it a bit cooler.
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback!
If you are looking for other Slimming World recipes:
Summer Vegetable Crustless Quiche
Vegetarian Spaghetti Puttanesca
2 responses to “Syn Free Kedgeree | Slimming World Sunday”
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This is really delicious and so easy to make – plus completely syn-free. Love it! Thank you.
Love this kedgeree. Unfortunately it’s not now on the slimming world app. They seem to think that we all have a huge amount of money. So thank you very much for the recipe.