We also hadn't had kedgeree for a good while... so why not have a bit of both?!
I never used smoked mackerel in kedgeree, we always do it with smoked haddock... but what could go wrong? They're both smoked and very fishy!
Here's what I used:
- 1 tablespoon of oil
- 1 onion - finely chopped
- 1 ½ tablespoon of curry
- 1 tablespoon of turmeric
- ½ teaspoon cinammon
- 1 mug of long grain rice (don't use easy cook)
- 2 eggs
- 1 tablespoon full of tomato passata
- 300 g smoked mackerel, flaked
- Parsley (I used dried because I didn't have any fresh)
- Salt, Pepper and Garlic Granules for seasoning
First put the eggs in some cold water and salt, let them cook on the side while you get the other things done.
I hardboiled more than needed so I could have some egg mayo sandwiches for lunch :)
In a wide non-stick pan with lid, heat oil and cook onion until translucent.
Add curry powder, turmeric, cinnamon, rice, tomato passata and stir.
Pour 2 mugs of water, season with salt, paper and garlic granules. Bring to boil and cover. Simmer for 12 minutes (or until rice is cooked).
By this time, your eggs should be ready to cool down and peel.
You could also flake your mackerel in case you haven't done it previously.
After rice is cooked (water should be all gone!!) add flaked mackerel and boiled egg to the pan and sprinkle with parsley.
Mix everything together.
Serve with a wedge of lemon, and make sure you squeeze it on top of the rice before you dig in!
We quite liked it :)
Let me know if you have a go!