This easy and light but spicy Kedgeree uses smoked mackerel instead of the traditional smoked haddock. Adding the grated apple at the end not only sweetens the recipe but freshens it up as well.
- Cook the rice in a medium-sized pan following the cooking instructions, add the eggs to the same pan as the rice for the first 5 minutes of the rice’s cooking time, then use a slotted spoon to remove from the pan and place eggs in cold water to cool.
- Once the eggs are cold enough to handle peel the eggs and cut into quarters and put to one side.
- Drain the rice once cooked and then run under cold water in a sieve to cool and put aside to cool again.
- Gently cook the onions, ginger and garlic with some oil in a pan over a medium heat, add the garam masala, cumin seeds and mustard seeds and chillies, with a good pinch of salt and pepper.
- Stir fry all the ingredients for about 5-10 minutes or until the onions are soft
- Stir in the drained rice into the spiced onions and mix well, check the seasoning, and add a little salt and pepper to taste, also add the juice of at least 1x lemon stir and continue to cook on a medium heat for a couple of minutes, sprinkle in the turmeric followed by half the fish, half the eggs and half the coriander, stir in gently. The turmeric will add some colour to the kedgeree.
- Add the rest of the coriander, fish and eggs to the top of the dish then cover with a lid to steam and heat through all of the kedgeree.
- Grate over the apple and drizzle over some yoghurt
- Cut the remaining lemons into wedges and serve with the kedgeree for people to add their own lemon juice if wanted.
Recipe kindly provided by Morrisons.