Easy Kedgeree with an American twist

Name: Easy Kedgeree with an American twist
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 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); 2 clove minced Garlic (curry mix); 1 tbsp minced ginger (curry mix); 1/2 cup fresh chopped parsley (curry mix); 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); 16 oz halibut or another white fish (firm Tofu works as well); 2 bay leaf; 2 tsp tarrigon; 1 1/2 cup fat free plain Greek yogurt; 3 tbsp sweet chile sauce

Wheelercub @cook_3013503

Schenectady, NY

Over the past few years I've been inspired by a number of cooking shows and recipes from famous chefs. I often take them past a certain point by adding my own flair to them. This particular dish was inspired by a Jamie Oliver 15 Minute Meals program I watched, but his version was much simpler and less tasty :-)

Wheelercub @cook_3013503

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Ingredients

30 mins

6 servings

Curry base
3 tbspMustard seed (curry mix)
3 tbspTumeric (curry mix)
1 tspground cumin (curry mix)
1 tspground coriander (curry mix)
2 tbspolive oil, extra virgin (curry mix)
1 tbspcrushed red pepper (curry mix)
Fresh spices
2 cloveminced Garlic (curry mix)
1 tbspminced ginger (curry mix)
1/2 cupfresh chopped parsley (curry mix)
Veggies
8 ozfrozen corn, 8 oz frozen peas, and 4oz shredded or match stick carrots (or a bag of good frozen vegetable medley)
1 bunchSpring onion
1/2 cupraisins
1apple diced
1 quartleftover Chinese takeout rice (or 2 smaller pints)
Fish
16 ozhalibut or another white fish (firm Tofu works as well)
2bay leaf
2 tsptarrigon
Yogurt dressing
1 1/2 cupfat free plain Greek yogurt
3 tbspsweet chile sauce

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Steps

30 mins

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.
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.
3

Dump the rest of the curry base on top of the mustard seed and mix together.
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.
5

Place the bay leaf, tarragon, and about a teaspoon of salt into the boiling water. And let it simmer.
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.
7

As the rice reheats, dump in your vegetables, and mix together as the fish continues to cook.
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.
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.
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.