I used smoked mackerel to make this, but you can use any firm fish.  I have made it with a tin of tuna in the past  If you are using a mixture of fish, be sure to include some smoked fish, as this gives it its distinctive flavour.

For 2 People

Kedgeree100g dried Rice
2 Eggs
60g frozen Peas
1 Smoked Mackerel fillet
1 Onion
2tsp Curry Powder (unless your curry powder is very hot)
1/2tbls Oil
Juice of 1/2 a Lemon

1. Soak the rice in water and rinse until the water runs clear.  Place in a large pan, cover with plenty of cold water and bring to the boil.  Add the eggs whole (i.e. do not break the shells) and boil for 10 minutes or until the rice is cooked.  If you are using brown rice you will need to boil for around 20-30 minutes, and add the eggs for the last 10 minutes of cooking.  Add the peas for the final minute of cooking.  Drain and set aside.

2. Finely slice the onion into half moons.  Fry in the oil in the same pan as you cooked the rice (give it a rinse first and remove any rice grains clinging to the bottom) until golden. While the onion is cooking, peel the eggs and cut them into dice.  Save a couple of slices to decorate the dish if you like.

3. Flake the fish and add it to the onions with the curry powder.  Stir well, then mix in the rice, peas and egg.  Squeeze over the lemon juice, give the mixture a final stir, and serve immediately, topped with slices of egg if you want to be fancy, or some lemon wedges if you have them.

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