Doesn’t this look lovely and colourful and just a tad spring-like? The weather up here on Walton’s Mountain has really taken on that Spring vibe so I’m throwing off my cloak of comfort food and embracing the slightly lighter and more colourful cuisine.
This super quick kedgeree dish is light yet filling and something you can pull together from bits and bobs in the fridge.
Kedgeree originates in India and is a fusion of Indian cooking with a bit of good old Britishness thrown in. It is traditionally served as a breakfast dish but I like it at any time and think it makes the perfect supper.
I’ve used the traditional smoked mackerel here which is cheap and super healthy, however feel free to use any smoked fish you can lay your hands on.
I’ve used my own homemade curry spice for this wee recipe, but again just use whatever curry powder you have to hand. If you want to keep things fibre full and healthy use brown basmati rice as I have, otherwise just go with the normal stuff. This is another of those great recipes for using up leftover rice in the fridge as you want the rice to be pre-cooked.
As I already said this is a quick kedgeree and really couldn’t be easier to make. It is simply a case of hard boiling the eggs before you start and then sauteing the fish in the butter with the curry powder, adding the rice and peas and stirring in lemon juice and herbs and adding the hardboiled eggs.
As ever, sometimes the simplest dishes are the best.
- 2 eggs hard boiled
- 1 tbsp butter
- 100g/3½ oz smoked mackerel fillets
- ½ cup cooked brown basmati rice
- ½ tsp curry powder
- 1 tbsp lemon juice
- 2 tbsp peas
- chopped fresh parsley and dill
- Hardboil the eggs, peel and set aside.
- Heat the butter in a pan and saute the fish with the curry powder for 5 minutes.
- Add the rice, lemon juice and peas and stir well. Cook until piping hot.
- Sprinkle on the herbs and serve with the hardboiled eggs chopped up on top.
- Season with salt and pepper to taste.