Smoked Mackerel and Pea Kedgeree
A healthy and tasty dish you can eat for breakfast, lunch or tea!
Serves 3: Preparation 10 minutes, cooking time 35 minutes
- 120g Rice
- 3 Eggs
- 100g Smoked Mackerel fillets (plain or peppered)
- 80g of petit pois (or peas)
- 1tbsp mild curry powder
- 1tsp hot paprika
- 1tbsp chopped parsley
- Small amount butter (5-10g)
- Two saucepans (one large, one small) and a wooden spoon
- Chopping board and knife
Start by hard boiling your eggs in the small saucepan and then leave them to cool.
Put the rice in the large saucepan with 300ml of boiling water and some salt. Bring to the boil, cover and simmer for about 12 – 15 minutes until the rice is cooked.
When the rice is nearly done peel the eggs and roughly chop them (I like quite large pieces). Remove the skin form the mackerel fillets and break the flesh into large flakes.
Once the rice cooked through and there is no water left remove it from the heat. Fry the curry powder and paprika 2-3 minutes in the small saucepan with a little bit of butter until fragrant and foaming. Add the cooked spices to the rice along with the petit pois, mackerel flakes and chopped egg and mix everything together.