This Anglo/Indian dish uses the gentle spices – ginger and turmeric- which have a soothing effect on the gut.

Spring onion tops give the flavour of onions without the symptoms. This is a lovely brunch or light super dish. This version of kedgeree does not contain raisins which are high in fermentable carbohydrates.

Kedgeree with turmeric and corianderMethod

Heat 2 tablespoons of oil in a large frying pan and add the spring onion tops. Add the ginger and turmeric followed by the rice. Stir well and add twice the volume of water to rice and a good pinch of salt. Bring to the boil, reduce to a simmer and cover with a lid. Cook for 20 minutes without disturbing the rice. Then for the last 5 minutes of cooking time place the smoked haddock on top of the rice and replace the lid. Cook gently for 5 minutes. Meanwhile place eggs in cold water and bring to the boil. Reduce heat slightly and boil the eggs for 6 minutes. Allow the eggs to cool, peel and cut into quarters. Scatter the chopped coriander over the kedgeree before serving.

 Per Serving (166g)Per 100g
Calories350kcal211kcal
Fat14.2g8.6g
Protein19.3g11.6g
Carbohydrate35.6g21.5g
Sugars0.4g0.2g
Fibre0.1g0.1g
Sodium550mg331mg
FODMAPsNone – the white part of the spring onion is a FODMAP so only use the green leaves of the spring onion if you are trying to avoid FODMAP foods.
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