Kedgeree is something that’s typically a not a Paleo dish, it’s rice and cream meaning grain and dairy, 2 essential Paleo no’s. Automatically I wanted to try to create a Paleo version. So here you have a simple yet exquisite recipe for Paleo Kedgeree.
It’s a common misconception that Paleo is often meat heavy, with bacon or steak advertised as a typical breakfast. Paleo kedgeree is certainly a change and actually something you could serve for brunch, lunch and even supper. It’s full to brim of flavour, nutrition and will fill you up! What more could you want? My version has all the earmarks of a traditional kedgeree but 100% Paleo.
Here’s what you’ll need to make Paleo Kedgeree
- 1 tsp tumeric
- 1/2 tsp cumin
- 1 1/2 cups of almond milk
- 4 spring onions
- 5 sprouts (if you can’t find sprouts, you can use green cabbage)
- 2 fillets of line caught smoked haddock
- 4 eggs
- Handful of fresh coriander
- Dribble of oil
- Let’s cook!
Finely chop the spring onions and sprouts.
Sauté these in a non-stick frying pan, with a dribble of oil. Mix the turmeric ad cumin with almond milk. After a couple of minutes of the greens being browned, add the almond milk and gently stir.
Add the haddock into the pan, firstly skin side down. After a few minutes gently turn the haddock over. You might need to gently splash the fish with the developing sauce. Leave to simmer for 5 minutes, or until cooked through.
Around 1 minute before serving throw on a handful of fresh coriander (an amount to your liking), this doesn’t need to have been chopped, if you want to tear it roughly instead. Chopping herbs removes some of the flavour, so the less chopped the better.
Prepare poached eggs. You’ll need a pan of boiling water and cling film. Take a look here for the best poached egg method. You can easily prep the eggs in film before you even start Step 1. Poaching a medium size egg should take 4 minutes.
Ensemble! Gently place the haddock on a plate, spoon over the mixture. Remove the beautifully poached egg from the film and gently pop on top. Cut into the egg and hopefully it will be triumphantly runny!
Take a moment to look at your wonderful creation. Dive in! Enjoy! Gloat a little!
More Paleo recipes
I love sharing recipes, especially ones that turn out well, I instantly know if it’s a good batch from the reaction of my very own taste tester, or guinea pig. If you’re inquisitive like me and would like to try some of my creations, here you can find more Paleo recipes.