Smoked mackerel kedgeree
Introduced by the Scots to India, or brought back from India to Victorian England, who will ever know its exact history? Either way, it makes a cracking breakfast which will start the day very nicely indeed.
Method (serves 4)
- Heat the oil in large frying pan over a medium heat.
- Cook the onion gently for 5 minutes, then add the curry powder, rice and cinnamon stick.
- Cook for a further minute or two, then pour in water to about an inch over the rice.
- Season and bring to the boil, then cover and simmer slowly for abour 15 minutes, until the rice is cooked.
- Meanwhile, bring a pan of water to the boil, cook the eggs for 7 minutes, and then drop into cold water.
- When the eggs are cool enough to handle, peel them and cut them in half.
- Remove the cinnamon stick from the rice, and stir in the eggs, tomatoes, mackerel and parsley.
- Serve with a wedge of lemon.
- 1 tbsp Sunflower oil
- 1 Onion, chopped
- 1½ tbsp Curry powder
- 200g Long grain rice
- 1 Cinnamon stick
- 2 Eggs
- 2 Tomatoes, chopped
- 300g Hot smoked mackerel fillet, skin removed
- 3 tbsp Chopped flat-leaf parsley
- 1 Lemon, sliced
- Energy: 474.5Kcal
- Protein: 24.3g
- Carbohydrates: 41.7g
- of which sugars: 2.6g
- Fat: 22.8g
- Fibre: 1.3g
- Salt: 1.5g
Approx. nutritional figures per serving size of 195g