Monday, 25 August 2008


I love kedgeree! It is supposed to be a breakfast dish but generally speaking we eat it in the evening. I had it at least once a week when I was pregnant with my eldest and I think that at least some of his high intelligence can be put down to all that oily fish!

Serves 4
4 smoked mackerel fillets (can also use smoked haddock or any other smoked fish you have)
250g rice (I use brown basmati)
1 onion, finely chopped
knob of butter or olive oil for frying
2.5 tsp curry powder (use more or less to taste)
Frozen peas
4 hard boiled eggs
250g yogurt or creme fraiche

Place the fish into a large frying pan and just cover with water. Bring to a simmer and cook until the fish is heated through and flaky. Remove the fish to a plate and reserve the cooking water (it is a nice smokey fishy stock). Heat the oil or butter in the pan and fry the onion until translucent. Add the curry powder and rice and fry for another minute or so. Add some of the hot fish stock. Cook, covered, until the stock is absorbed. Add more and cook again. Repeat until the rice is done. Meanwhile remove the skin from the mackerel (make sure you keep as much of the brown flesh next to it as possible - that is where a lot of the omega 3s are) and flake the fish. Quarter the hard boiled eggs. Add the frozen peas and a little more stock (or water if you have run out). Simmer until the peas are done then taste it and season as needed. Turn off the heat and add the fish and creme fraiche/yogurt and stir through gently. Serve topped with hard boiled egg quarters.

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