Massive cooked breakfasts are off the menu at the moment , cooking them for 40 people at a time has made me rather non-plussed about sausages or bacon. But most especially on a bank holiday weekend I want to enjoy a nice cooked breakfast.
I really like kedgeree traditionally it’s made with smoked haddock but I always have smoked mackerel in the fridge and it combines well with leftover rice from curry. The rice was cooked with a stick of cinnamon and a few cardamon pods which added extra fragrance. ( If you are worried about re-heating rice the FSA has advice ,you just need to make sure it has been cooled and stored properly) .
This kedgeree has a real kick to it from extra green chilli but if you prefer something less spicy you can leave them out.
Smoked Mackerel Kedgeree
200g of basmati rice
2 eggs
1 tsp of butter
1 tbsp of garam masala
1 tsp of tumeric
1/2 tsp coriander seeds
2 spring onions roughly chopped
3 fillets of smoked mackerel
1 clove of garlic
1 green chilli (optional)
Handful of frozen peas
Half a fresh lemon
Garnish
Fresh coriander
- Cook the rice as usual adding some cardamon pods and a cinnamon stick to the cooking water
- Hard boil the eggs for 5 minutes, place in a bowl of cold water
- Fry the onions and garlic in the butter til softened
- Add garam masala , tumeric , coriander seeds and cook until fragrant
- Add the rice stir well to coat in the spices.
- Flake in the smoked mackerel, peas & green chilli. Stir until the peas are cooked
- Spoon the kedgeree into bowls and top with quartered boiled eggs, fresh coriander and a squeeze of lemon.
Girl Interrupted Eating 