Cauliflower rice and coconut kedgeree | Sainsbury`s Magazine

Ingredients

• 800g undyed smoked haddock fillets or cooked smoked mackerel or hot smoked salmon
• 250ml coconut milk
• 2 tbsp coconut oil or butter
• 2 medium onions, finely chopped
• 2 medium cauliflowers, outer leaves removed
• 4 garlic cloves, finely chopped
• 2cm piece of fresh ginger, peeled and finely grated or chopped
• 2 red chillies, deseeded and finely chopped
• 1 x 28g pack parsley – stalks and leaves separated and both finely chopped
• 8 medium eggs (we use organic)
• 2 lemons
• sea salt
• 1 tbsp yellow mustard seeds
• 1 tsp ground turmeric
• 1½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground fenugreek
• 3 cardamom pods, split open
• 1 cinnamon stick