Low Carb Classic British Kedgeree is another Mary Berry inspired recipe (you all know how much I love this lady!) that only has 2.5g net carbs, but is super tasty and totally awesome.
This all-in-one fish-based meal is not only packed with flavour but also healthy, highly satisfying and ultra-easy to make.
I don’t know about you, but complete one-pot meals make me ridiculously happy. No need to wonder what keto sides to serve alongside the protein element. Kedgeree is one such dish. You mix everything together like an Italian risotto. And each flavoursome mouthful contains protein, healthy fats and fibrous veggies. And then there’s the bonus of minimal washing up. Perfect.
How to Make Low Carb Classic British Kedgeree
Fish is the star of the dish. So get a good quality fillet of skin-on smoked haddock and ask your fishmonger to de-bone it. Classic Kedgeree is made with smoked haddock, but variations abound. Salmon is a good alternative. And so is tuna. Both retain a nice firmness to their flesh when cooked. Which is what you want. Big chunks, not little shreds.
You can cook your eggs how you like them. Soft in the middle or hard all the way through, it really doesn’t matter. 4 mins boiling creates the perfect egg for me, with a soft yolk and hard albumen. For a runny yolk, cook for 3 minutes. For a hard yolk, 5 minutes should do it.
Cauliflower rice is easy to prepare at home. All you have to do is cut the florets away from the stalk and put them in small batches in your food processor. Pulse them a few times until you have what resembles rice and you’re done. Only thing is, clearing up is annoying, as bits of cauliflower tend to shoot in all directions. I much prefer buying ready-riced cauliflower. Not the frozen type, though, as it’s far too wet when you cook it, making your ‘rice’ dish stodgy.
Brown chestnut mushrooms are my favourite, but any type of mushroom will work just fine. Some mushrooms contain more carbs than others, so check the nutrition label before you buy. You can omit the white wine if you don’t have any – simply replace it with water.
As for the spices, traditional Kedgeree contains curry powder. The flavour it imparts isn’t something I’m fond of, hence why I prefer to use cumin, garam masala and chilli powder instead. That way I can control how much of each goes in and appease my palate. The beauty of kedgeree is that you can customise the spicing as you like. Make it hot. Make it mild. Use flavour combinations that you enjoy. There are no rules, as long as the overall result delivers Asian piquancy.
My Low Carb Classic British Kedgeree is clean keto, packed with flavour, and totally wholesome. I like to eat it as a main dinner meal, but if you want to mimic the British tradition, have it for breakfast, either hot or cold. And it’s equally great for lunch too.
- Yield: 2
- Serving: 1
- Calories: 780
- Fat: 57g
- Net Carbs: 2.5g
- Protein: 60g
- 400g smoked haddock fillet (de-boned, with skin on)
- 30g salted butter
- a sprinkle of ground black or white pepper
- 200g brown chestnut mushrooms
- 2 TBSP extra virgin olive oil (U.S. option HERE)
- 1 small shallot (minced)
- 1 tsp broth granules or ½ stock cube (crumbled)
- 40g white wine
- 250g riced cauliflower
- ½ tsp fine Himalayan pink salt (U.S. option HERE)
- ½ tsp cumin
- 1 tsp garam masala
- ¼ tsp chilli powder
- 1 tsp turmeric
- 70g double cream
- 3 extra large eggs (or 4 medium)
- fresh coriander leaves (optional)
- pre-heat oven to 180°C fan.
- position the haddock fillet, skin side down, over a large piece of foil; top with slices of butter and dust with black or white pepper (plus a sprinkle of salt if using unsalted butter).
- fold the sides of the foil to make a parcel, scrunching together the open edges to seal.
- bake for 15-18 minutes or until fish is cooked - it should look opaque and flake easily; peel off skin and discard any bones; set aside, keeping it wrapped so it stays warm in its juices.
- while the haddock bakes, place extra virgin olive oil in a frying pan and add the cleaned and sliced mushrooms, minced shallot, broth granules or crumbed stock cube, and wine; sautée for about 5 minutes or until the wine has fully evaporated.
- put eggs in a saucepan, add enough cold water to submerge them, then bring to a boil; simmer for 4 minutes, drain the hot water and immediately run cold water over the eggs for 1 minute to stop them cooking further; drain, peel and set aside.
- back to the mushroom pan, add the riced cauliflower, salt, spices and double cream; continue to cook for another 5 minutes, stirring often; finally add haddock chunks and juices, stirring gently to mix and heat through for 1 minute; taste and adjust seasoning and spices to your preference.
- cut the eggs into halves or quarters and place them over the kedgeree.
- serve immediately, sprinkled with coriander leaves (if using).
Best not re-heated, as the eggs will cook further (as can be seen in the images).
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.