Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, easy kedgeree with an american twist. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Easy Kedgeree with an American twist is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Easy Kedgeree with an American twist is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook easy kedgeree with an american twist using 24 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Easy Kedgeree with an American twist:
- Take Curry base
- Get 3 tbsp Mustard seed (curry mix)
- Get 3 tbsp Tumeric (curry mix)
- Make ready 1 tsp ground cumin (curry mix)
- Make ready 1 tsp ground coriander (curry mix)
- Prepare 2 tbsp olive oil, extra virgin (curry mix)
- Take 1 tbsp crushed red pepper (curry mix)
- Prepare Fresh spices
- Make ready 2 clove minced Garlic (curry mix)
- Get 1 tbsp minced ginger (curry mix)
- Take 1/2 cup fresh chopped parsley (curry mix)
- Prepare Veggies
- Take 8 oz frozen corn, 8 oz frozen peas, and 4oz shredded or match stick carrots (or a bag of good frozen vegetable medley)
- Prepare 1 bunch Spring onion
- Get 1/2 cup raisins
- Get 1 apple diced
- Prepare 1 quart leftover Chinese takeout rice (or 2 smaller pints)
- Take Fish
- Get 16 oz halibut or another white fish (firm Tofu works as well)
- Take 2 bay leaf
- Make ready 2 tsp tarrigon
- Prepare Yogurt dressing
- Get 1 1/2 cup fat free plain Greek yogurt
- Make ready 3 tbsp sweet chile sauce
Instructions to make Easy Kedgeree with an American twist:
- Place two large skillets on the stove and turn the heat to medium high. Fill one halfway with hot water, and put 2 tbsp of olive oil in the second.
- While waiting for the water to boil, put the mustard seed in the second pan for about a minute, then reduce the heat to medium, occasionally stirring until the seeds begin to pop and brown. Be careful to not burn them.
- Dump the rest of the curry base on top of the mustard seed and mix together.
- Now add in the fresh spices into your home made curry mix and continue to mix them in the pan. The water should be starting to boil by now, so reduce it to medium-low heat.
- Place the bay leaf, tarragon, and about a teaspoon of salt into the boiling water. And let it simmer.
- Empty the quart of pre cooked rice into the curry mix. Be sure to mix it all together and press out any clumps. When finished, add the fish to the simmering water in the other pan.
- As the rice reheats, dump in your vegetables, and mix together as the fish continues to cook.
- In a small bowl mix about a cup and a half of the fat free Greek yogurt with 2 or 3 tablespoons of sweet chili sauce (to taste). Place on side for now.
- Once the rice is hot, and the fish is cooked, place the fish on top of the rice and break apart mixing both of them together. Serve in bowls with a hearty dollop of the sweet chili yogurt dressing to cool off the spiciness of the curry.
- If you're not a fan of fish, feel free to remove it from the recipe or replace it with Tofu, baked brussel sprouts, or chicken.
So that’s going to wrap this up with this special food easy kedgeree with an american twist recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
