Kedgeree – The Quick Way

September 19, 2013

I love anything with rice, in fact, I love rice so much I sometimes eat a plain bowl of it for dinner & no, it isn’t because that’s the last item in the cupboard. But if rice was all I had left – it would be a torture I’d gladly enjoy. A rice dish I don’t often make but would wolf down if it were in front of me – kedgeree. Rice, curry flavours, spices, smoked fish & soft boiled eggs… I had rice, I had eggs & I had *peppered mackerel* – this is my super quick take on this classic dish.

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Kedgeree – The Cheats Way

3 tbsp (45ml) olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

1/2 tsp (2.5ml) dried red chilli flakes

2 tsp (10ml) curry powder

1 tsp (5ml) turmeric

1 tin chickpeas, rinsed & drained

1 x packet *peppered mackerel*

Maldon salt & freshly ground black pepper

3 cups cooked Jasmine or Basmati Rice

Small handful fresh coriander, chopped

Juice of 1 lime

Fried eggs, to serve

Chopped red onion, to serve

Heat the oil in a large, non-stick frying pan, add the onions and fry until golden. Add the garlic, chilli flakes, curry powder & turmeric & fry for 1-2 minutes, until fragrant. Add the chickpeas, flake the *peppered mackerel* fillet & season well with Maldon salt & freshly ground black pepper. Add the cooked rice to the pan, mix well, followed by the chopped coriander & lime juice – adjust seasoning. Serve in bowls, topped with a crispy fried egg, more coriander & chopped red onion. 

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