This is a traditional english breakfast dish but I just ate it for dinner and it hit the spot nicely! There is no need to be pedantic about what time of day things should be eaten, I always think!
You can make this with any smoked fish but if its raw fish make sure to poach it in milk for 8-10 mins previous to adding it in to the rice.
Serves 2
Ingredients
2 smoked mackerel fillets
2 eggs
1 medium onion
2 cloves garlic
1 inch piece ginger
1 yellow or red pepper
1 red chili
1 teaspoon garam marsala
1 teaspoon curry powder
160gr basmati rice (I used wholemeal/brown basmati, but you could use white just as well)
1 bunch fresh coriander or dill
begin by washing the rice thoroughly
Then boil it according to the cooking instructions on the pack. Wash the eggs, then, using the tip of a very sharp knife, drill a small hole in the end of each egg. This will stop them cracking when you drop them into boiling water. When there is 10 minutes left to go on the rice, add the eggs in their shells to the rice and cook the rice and eggs together (just handier this way!).
Chop the onion, garlic and chilli finely, and grate the ginger. Saute everything in a frying pan until the onion is soft and transluscent. the add the spices and the chopped pepper.
When the rice is cooked, remove the eggs and set aside. Add the drained rice to the frying pan with the onion etc in. Stir well. Flake the mackerel fillets into chunks and remove the skin. Add this to the rice mixture and stir well.
To serve, peel the shells off the eggs, cut them in half and put them on the plate as a garnish to the kedgeree. Chop the coriander of dill and sprinkle this over just before serving.
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