Smoked mackerel kedgeree

Kedgeree is one of my favourite comfort foods. It’s also good for you, with plenty of spices and tasty oily fish. It’s easy to make, especially if you cheat and use pre-cooked microwave rice like Tilda or Uncle Ben. I have made my own rice a few times and I always end up over cooking it – the microwave rice removes that risk and makes the whole meal much quicker to prepare.

You can make it with flaked haddock or cod too, but I like mackerel as it’s already cooked which makes it quick and easy!

This recipe serves four – or three if you’re VERY hungry.

You need:

• slosh of rapeseed oil
• 2 onions, finely chopped
• a 2.5cm cube of ginger, peeled and chopped very finely or grated
• 2 tomatoes, deseeded and finely chopped
• 3 green chillies, deseeded and finely chopped
• 1 1/2 tsp turmeric
• 4 tbsp water
• 2 packets of microwave rice (the stuff that’s already cooked) or 500g basmati rice
• around 300g smoked mackerel (one standard packet)
• 3 tbsp chopped fresh coriander
• 5 tbsp plain yoghurt
• eggs (I usually serve two poached eggs on top of each portion but some people prefer just one)

1. In a large frying pan, fry the onions on a low heat until the onions are soft and translucent (around 5 mins).
2. Add the ginger, tomatoes, and chillies and stir. Add in the turmeric and cook for a minute. Add the water and simmer for a couple of mins. Boil the kettle or heat some water for your poached eggs.
3. Remove the skin from the mackerel and flake it up.
4. Add the microwave rice from the packet (I tend to use one packet of basmati rice and one packet of wholegrain rice) and stir into the spices. Add the fish and coriander and stir until it’s well mixed.
5. Poach the eggs. If you’re not sure how, check out this video that Amy and I made last year.
6. Stir the coriander and yoghurt through the kedgeree, then serve with the poached eggs on top!

Enjoy!