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Easy Kedgeree With An American Twist Recipe

Easy Kedgeree with an American twist Recipe
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Cooking Time : 30 minutes
Serving : 6
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Prepare the ingredients before making Easy Kedgeree with an American twist in your home. Then, follow these steps below to serve Easy Kedgeree with an American twist for your family or friends.

Ingredients: Easy Kedgeree with an American twist

  • Curry base
  • 3 tbsp Mustard seed (curry mix)
  • 3 tbsp Tumeric (curry mix)
  • 1 tsp ground cumin (curry mix)
  • 1 tsp ground coriander (curry mix)
  • 2 tbsp olive oil, extra virgin (curry mix)
  • 1 tbsp crushed red pepper (curry mix)
  • Fresh spices
  • 2 clove minced Garlic (curry mix)
  • 1 tbsp minced ginger (curry mix)
  • 1/2 cup fresh chopped parsley (curry mix)
  • Veggies
  • 8 oz frozen corn, 8 oz frozen peas, and 4oz shredded or match stick carrots (or a bag of good frozen vegetable medley)
  • 1 bunch Spring onion
  • 1/2 cup raisins
  • 1 apple diced
  • 1 quart leftover Chinese takeout rice (or 2 smaller pints)
  • Fish
  • 16 oz halibut or another white fish (firm Tofu works as well)
  • 2 bay leaf
  • 2 tsp tarrigon
  • Yogurt dressing
  • 1 1/2 cup fat free plain Greek yogurt
  • 3 tbsp sweet chile sauce

How to Make Easy Kedgeree with an American twist

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Easy Kedgeree with an American twist in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • Dump the rest of the curry base on top of the mustard seed and mix together.
  • Step 4
  • 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.
  • Step 5
  • Place the bay leaf, tarragon, and about a teaspoon of salt into the boiling water. And let it simmer.
  • Step 6
  • 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.
  • Step 7
  • As the rice reheats, dump in your vegetables, and mix together as the fish continues to cook.
  • Step 8
  • 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.
  • Step 9
  • 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.
  • Step 10
  • 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.
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