Smoked Mackerel Kedgeree Recipe
An appetising light meal or a sensational starter.
Kedgeree is a dish of Indian origin that consists mainly of flaked fish, rice, hard-boiled eggs and curry powder. Despite the ingredients, it was first introduced to the UK in Victorian times as a breakfast dish, but these days is much more likely to be served as a light meal with a delicious difference. Although haddock is the fish most often associated with Kedgeree, our smoked mackerel recipe works a treat and combines the unusual mix of ingredients to great tasting effect.
To prepare our Smoked Mackerel Kedgeree Recipe melt the butter with the olive oil in a large saucepan and gently fry the chopped onion for 2 to 3 minutes, until soft (but not browned).
Add the garlic and curry powder and continue to cook for a further minute.
Meanwhile, place the rice into a sieve and rinse under cold water until the water runs clear and leave to drain. Add the uncooked rice to the saucepan and fry for one minute until all the grains are coated in the spice.
Add the vegetable stock, peas and lemon zest to the pan and cover with the lid (or cover lightly with tin foil).Continue to cook for two minutes then remove the pan from the heat and leave for 10 minutes leaving the lid in place.
Gently flake the smoked mackerel onto a plate, adding the chopped tomatoes and spring onions.
After 10 minutes, add the mackerel, tomatoes and spring onions to the pan, gently folding the ingredients together.
Place on a warmed serving plate and garnish with sliced hard-boiled eggs and chopped fresh coriander, and serve.
- 1 can John West Mackerel Fillets in Korma Style Sauce
- 175g basmati rice
- 1 small (chopped) onion
- 2 (de-seeded and chopped) tomatoes
- 2 (chopped) spring onions (optional)
- 30g frozen peas
- 1 tbs olive oil
- 25g butter
- Zest of 1 lemon
- 1 tbs curry powder
- 1 clove of garlic
- 250ml vegetable stock
- 2 tbs fresh coriander
- 4 hard-boiled eggs, to serve