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600g Cauliflower / Broccoli (we save broccoli stalks and use this for the 'rice')
40g Butter / Olive Oil
250g Smoked Haddock
80g Shallots / Leeks
2 tsp Ground Turmeric
1 tsp Curry Powder (we use our Curry Blend - you don't need the additional turmeric if using this)
1/2 tsp Hot Chilli
2 Large Eggs (these can either be scrambled into the rice or hardboiled and chopped)
Shred the cauliflower or broccoli into 'rice' with a food processor (or use store-bought riced cauliflower / broccoli).
Melt half of the butter / oil in a large frying pan / wok over a medium heat and add the fish, skin side down. Place a lid on the pan and cook for 5-8 minutes until the fish flakes are firm.
Remove the fish from the pan and place on a plate to cool.
Add the rest of the butter / oil to the pan and heat over a medium heat.
Dice the shallots / leeks and fry gently for 3-5 minutes until they are soft but not brown.
Turn the heat up to maximum and add the cauliflower / broccoli rice. Combine with the shallots / leeks and fry for 1-2 minutes.
Reduce the heat to low and cover the pan with a lid to allow the cauliflower / broccoli to cook.
Add the spices. You may need to add a couple of tablespoons of water to fully combine all of the spices.
There are 2 ways in which you can add the egg to the dish - either crack the eggs directly into the rice and combine, cooking for 1-2 minutes to ensure the egg is fully cooked, or add chopped hardboiled eggs.
Add the fish back to the rice (remove the skin if you want), breaking the fillets into bite sized pieces. Season and serve, adding a spoon of soured cream to finish (optional).
Nutrition per serving
Calories 448, Carbs (net) 10.5 grams, Protein 43.7 grams, Fat 25.3 grams
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