Smoked mackerel kedgeree

You will need:

  • 2 x smallish onions, finely chopped (click for tutorial)

  • 250-300g cooked smoked mackerel, shredded into chunks (remove any stray bones)

  • 380g brown basmati rice (dry weight)

  • 6 x eggs, hard boiled & de-shelled

  • 325g petits pois, frozen is fine

  • 4 x heaped tsp mild curry powder

  • 3 x tblsp olive oil

  • 1 x large knob butter

  • 20 cherry tomatoes, halved

  • Handful of fresh parsley, chopped

Serves 4

KitchenCraft wok.jpg

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Method:

Hard boil the eggs - 7-8 minutes in boiling water should do it. Set them aside to cool. Boil a large saucepan of water and cook the rice according to the packet instructions. While this is cooking, fry the onion in the oil & butter in a wok or large pan on a medium to low heat for 8-10 minutes. Once softened add the curry powder, cook for a further 2 minutes. Keep stirring. Add the frozen peas and cook for a further 10-12 minutes, stir frequently. Meanwhile, de-shell the eggs, cut into quarters & set aside. Add the halved cherry tomatoes to the onion & peas and cook for a few minutes more. Drain the rice when cooked and stir into the onion & tomato mixture, ensure everything is coated nicely with the oil and curry powder. Stir in the mackerel and serve with the egg quarters arranged on top along with the parsley. Add salt & pepper to taste.

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