Smoked mackerel kedgeree with soft-boiled eggs

Smoked mackerel kedgeree with soft-boiled eggs

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Prep: 10 mins Cook: 45 mins

Easy

Serves 4

A truly classic comfort food recipe, this smoked mackerel kedgeree takes just 10 minutes to prep. Top with soft-boiled eggs and plenty of spices

Nutrition and extra info

Nutrition: per serving

  • kcal878
  • fat50g
  • saturates11g
  • carbs52g
  • sugars7g
  • fibre7g
  • protein51g
  • salt3.2g
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Ingredients

  • 4 whole smoked mackerel fillets, skin on
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 1 ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 6-8 curry leaves
  • 1 tsp mustard seeds
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 leek, sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • ½ small pack coriander, stalks chopped, leaves picked to garnish
  • 1 bay leaf
  • 2 garlic cloves, crushed
  • 200g basmati rice, rinsed
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp medium curry powder
  • 1 tsp white pepper
  • hot red chilli powder
  • 200g cooked frozen peas
  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 eggs, boiled for 7 mins
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 lime, ½ juiced, ½ cut into wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. 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.

  2. 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.)

  3. 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.

  4. Serve topped with the remaining eggs cut into quarters, the coriander leaves and some pepper.

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