by Cherry T.
Carrying on with our theme of store cupboard meals, today I’m sharing an easy, flavor-packed kedgeree recipe my kids love.
Kedgeree is a classic British-indian brunch dish, typically using smoked fish such as haddock, mackerel or hot smoked salmon, but works well with any fish you prefer. I really like it with these tinned mackerel fillets from Trader Joes that I always have on hand. The recipe is also a complete show stopper with TJ’s Peppered Smoked Mackerel, Duck Trap smoked mackerel or any of the smoked fish fillets from Good Eggs, though these are all refrigerated options.
I generally get the kids involved peeling & chopping the cooled boiled eggs, measuring out the dry rice and cold water, and sometimes, when they’re *really* desperate to help, I have them defrost the peas in a bowl of cold water. (The peas don’t need to be defrosted for this recipe…this is an unabashed busy job – they enjoy it though!).
Mackerel Kedgeree
Ingredients
- 2 tins of mackerel (or any cooked/smoked fish you like)
- 3 hard boiled eggs
- 1 cup basmati rice
- Half an onion, finely chopped
- 3 cloves of garlic, chopped
- 2 tbsp curry powder
- Salt to taste
- Half a cup of frozen peas (optional)
Method
- Cook the rice as the packet instructions.
- Heat the oil. Cook the garlic till golden brown.
- Add the onion until translucent.
- Add the curry powder, peas (if using) & mackerel, breaking the fish into bite sized pieces.
- Carefully fold in the rice & chopped boiled eggs.
- Serve & enjoy.
Hope you get a chance to try this.
Cherry ox