This smoked mackerel kedgeree is a tasty dish with a difference. Packed with mackerel and topped with boiled eggs to help you increase your vitamin D intake, it's perfect as a family dinner that's big on flavour.
- 1 tbsp extra virgin olive oil
- Knob of butter
- 1 small onion, finely chopped
- 2 garlic cloves, peeled and minced
- 1 tsp ground turmeric
- 2 tsp good quality curry powder
- 150g basmati rice, rinsed well under cold water
- 300-400ml vegetable stock
- 1 handful frozen peas
- 250g smoked mackerel fillets, skin removed and flaked
- 1/2 a lemon
- 1 handful of fresh coriander, chopped
- 2 medium free-range eggs (boiled)
- 2 tbsp natural yogurt (optional)
- Sea salt
- Black pepper
- Heat the oil and butter in a deep-sided frying pan then add the onion and garlic. Cook over a low-medium heat for 5-10 minutes until soft. Add the turmeric and curry powder and stir, cooking for 1 minute until the spices become fragrant.
- Stir in the rice then pour over the stock. Bring to the boil, then simmer gently for 10 minutes until just tender (it should still have a 'bite' to it). You may need to add a little more stock as you go. Check for seasoning.
- Add the flaked mackerel to the pan and gently stir through then cover and continue to cook over a low heat for 5 minutes.
- Meanwhile, soft-boil the eggs by boiling in a pan of water for 6 minutes then remove with a slotted spoon, peel and slice into quarters.
- Add the frozen peas to the kedgeree mix and squeeze in half a lemon.
- Take the frying pan off the heat and gently stir the yogurt (if using) and coriander leaves.
- Serve with the quartered, boiled eggs on top.
Vitamin D per serving: 5.5mcg (55% RDA)