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Cook the rice following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and toss the fish pieces with the curry powder and remaining oil.  Cook for another 5 mins, stirring carefully and turning the fish.

Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1-2 mins, then stir in the lemon, chives and parsley. Turn the heat down as low as it will go, and put on a lid.

Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.

Recipe from Good Food magazine


300g long grain rice

2 tbsp olive oil

1 tbsp chopped chives

390g pack seafood mix

1 heaped tbsp mild or medium curry powder* see below

juice 1 lemon

¼ small pack parsley, chopped

4 eggs

Curry Powder blend

2 tablespoons whole cumin seeds, toasted

2 tablespoons whole cardamom seeds, toasted

2 tablespoons whole coriander seeds, toasted

1/4 cup ground turmeric

1 tablespoon dry mustard

1 teaspoon cayenne

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Low FODMAP Recipe

Kedgeree with poached egg

Low FODMAP RecipesIBS SanoIBS HealthSearchRecipes

*Many shop bought curry powders will have onion and/or garlic powder.  If you can not find  blend without these ingredients you can create the blend shown on the right.