Kedgeree

kedgeree

Ingredients

• Two large knobs of butter (25g)
• An onion
• Garlic – a clove or equivalent puree
• 200g (basmati) rice
• 500ml of stock
• 200g (ish) smoked mackerel
• 2 (or 3) eggs – hard-boiled

Spices:

• 2tsp of curry powder
• Or ½ teaspoon of Cayenne, Paprika, Turmeric, Cumin, Garam Masala

Method

1. Put the eggs onto boil, using your preferred hard-boil method.

2. In a large saucepan/stock pan, melt the butter in the pan and add the onion & garlic. Fry until the onion is soft then add the spices and fry together for a minute (add a little water if they stick). This should smell *great*.

3. Stir the rice into the onion & spices, and fry for a minute until the rice is well coated, then add about half of the stock. Simmer for about 10 minutes (or until the rice is just about ready), adding more veg stock as necessary. Avoid stirring it too much – just as much is needed to avoid it sticking to the bottom of the pan.

4. While the rice is cooking, remove the skin (and any obvious bones/sharp bits) from the smoked mackerel and flake it into bitesize pieces. Once the eggs are cooked, shell them and chop them into similar size pieces. Also, while you’re at it, if you’re adding coriander leaves, chop them up now so they’re ready to drop in at the end.

5. Once the rice is just about cooked, toss the flaked mackerel, chopped egg and chopped coriander leaves into the pan and stir in so that it’s well distributed. Lower the heat as low as it will go (or turn it off entirely if you’re using a heavy bottomed pan that holds heat well) and place a lid on the pan, and let it stand for a minute or two — the trapped steam will finish cooking the rice and warm up the mackerel & egg.

6. Serve on its own or with some yummy crusty bread.