Easy Mackerel Kedgeree Recipes

SMOKED MACKEREL KEDGEREE WITH SOFT-BOILED EGGS

Steps:

• Pour 500ml boiling water over the fish fillets and set aside. Heat the oil in a large, heavy-bottomed frying pan over a medium-high heat. Add the coriander seeds, curry leaves and mustard seeds, and cook until the seeds start to crackle, about 1 min or so. Add the onion, carrot, leek, coriander stalks, bay leaf and a pinch of salt, turn down the heat and cook for 8-10 mins. Add the garlic and cook for 2 mins more.
• Add the rice and stir-fry for a few mins, making sure that it doesn't stick. Drain the mackerel water into the pan, then stir in the spices and increase the heat. Bring to the boil, then turn the heat down low, cover and cook for 15-20 mins. Remove from the heat and leave the rice to steam- cook with the lid on for 15 mins. (If the rice is still not cooked through, add some water and return to the heat for a few mins.)
• Peel and discard the mackerel skin. Flake up the flesh and stir it into the rice along with the cooked peas and butter - the mackerel should be warmed through by the residual heat - but if not, return to the heat for a couple of mins, stirring so it doesn't stick. Mix in the lime juice, then chop up two of the eggs and stir through.
• Serve topped with the remaining eggs cut into quarters, the coriander leaves and some pepper.

EASY MACKEREL KEDGEREE

Steps:

• Heat the oil in a large, heavy saucepan - I used a Le Creuset casserole. Add the onion and stir well. Now put a lid on the pan and turn the heat right down, allowing the onions to gently cook for about 5 minutes.
• Stir in the curry paste and cook gently for 1 minute.
• Get a small jug of tap water to hand - you will need this in a minute.
• Tip the cooked brown rice into the pan and stir well. At this stage you are heating the rice through and you don't want it to stick so use the water to add a splash every now and then.
• Gently stir through the peas followed by the spinach, allowing the spinach to wilt in the heat.
• Now break up the mackerel fillets into large-ish pieces.
• When the rice mixture is fully heated through, turn off the heat and gently toss the mackerel through the rice. At this stage, give it a good squeeze of lemon juice and check for seasoning. Now lay the eggs on top of the rice mixture and return the lid to the pan. Leave for 5 minutes or so while you gather the diners to the table .....