Kedgeree
1 onion, sliced
Half a green pepper, chopped
1 cup basmati rice
2 cups vegetable or chicken stock
Half a cup frozen peas
1 tsp yellow curry powder
150g smoked mackerel, flaked and skinned
Handful of chopped parsley or coriander
2 poached or hard boiled eggs (optional)
Fry the onion and pepper gently in groundnut oil until soft and slightly coloured.
Add the curry powder and fry off for a minute or two.
Add the rice and coat in the spice and onion mixture.
Add the stock and the peas, bring to the boil, stir once, cover and simmer until the rice has absorbed all of the liquid.
Add the mackerel and warm through.
Garnish with the fresh herbs and eggs if using
We use yellow curry powder but any curry powder would do. You could add fresh chillies for extra heat if you have them. This makes enough for a light brunch or supper. To make a more substantial meal add more fish and serve with naan bread.
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