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

  1. Cook the rice as the packet instructions.
  2. Heat the oil. Cook the garlic till golden brown.
  3. Add the onion until translucent.
  4. Add the curry powder, peas (if using) & mackerel, breaking the fish into bite sized pieces.
  5. Carefully fold in the rice & chopped boiled eggs.
  6. Serve & enjoy.

Hope you get a chance to try this.

Cherry ox