A fuss-free kedgeree with smoked mackerel, fragrant spices, and fresh vegetables. Perfect for a hearty, flavour-packed dinner or next-day lunch.
Serves 4 ~30 mins High-protein
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2cm piece of ginger, peeled and grated
- 1 tbsp medium or mild curry powder
- ½ tsp ground turmeric
- 200g basmati rice, rinsed
- 600ml fresh vegetable or chicken stock
- 2 large eggs
- 100g frozen peas, defrosted
- 10 cherry tomatoes, quartered
- 2 × 110g tins smoked mackerel fillets, drained
- 2 spring onions, thinly sliced
- Handful of fresh coriander, finely chopped (optional)
- Juice of ¼ lemon
- Sea salt, to taste
Method
- Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic, ginger, curry powder, and turmeric. Cook for 1 minute until fragrant.
- Add the rice and stir well to coat with the spices. Pour in the stock, bring to a simmer, then reduce the heat. Cover and cook for 15 minutes until the rice is tender and the stock has been absorbed.
- While the rice is cooking, boil the eggs for 5 minutes. Drain and cool under cold running water, then peel and halve.
- Once the rice is cooked, season with salt (the texture can be slightly moist). Stir in the peas and cherry tomatoes, cover again, and let sit for 5 minutes.
- Flake the mackerel over the rice, then scatter with spring onions and coriander (if using). Toss gently, top with the eggs, and finish with a squeeze of lemon juice.
Serving & storage
Tip: Store any leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed cold or gently reheated.
