Recipe – Kedgeree: kind of made up style!

So I defrosted some raw smoked mackerel and then wondered for the whole day what on earth I was going to do with it. I’ve done a smoked haddock risotto in the past with curry spices and a poached egg that I’ve always enjoyed but I wanted to do something a little different – particularly as I had risotto only a few days ago. From here the idea of kedgeree was born and glad I am that it did – it was delicious! I did start off following a Jamie recipe but then pretty much made it up based on what I had, how unusual. I also decided I wanted poached eggs instead of hard boiled and Mr B and I are obsessed with them!
Recipe as follows…

Mackerel and Red Pepper Kedgeree
Serves 3

2 raw smoked mackerel fillets
2 bay leaves
200g long grain rice
1 onion, finely chopped
1/2 red pepper, finely diced
1 tsp garlic paste
2 tsp ginger paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp paprika
1 tsp black mustard seeds
1/2 red chilli, finely chopped (with seeds I think but your choice)
2 eggs, crack into a mug
handful of fresh coriander, finely chopped

1. Add boiling water to a saucepan and bring to the boil, add the long grain rice and reduce to a simmer, this should take about 10 minutes.
2. Place the mackerel fillets in a saucepan and cover with water till just submerged. Add the bay leaves and put on a high heat, cover. Once this has come to the boil, turn down the heat and simmer.

3. Heat some oil in a deep frying pan and add the onion, pepper and garlic paste. Fry until the onions are softened.

4. Remove the fish from the heat and leave in the saucepan, covered.
5. Add the ginger, cumin, ground coriander, garam masala, turmeric, paprika and mustard seeds to the frying pan. Fry, stirring for 2 minutes.

6. Whilst this is frying, remove the fish from the saucepan, take off the skin and flake the fillets.
7. Add the chilli to the frying pan and fry for 1 minute.
8. Add the flaked fish to the frying pan and stir to combine, turn off the heat.
9. Fill a saucepan with boiling water and bring to the boil.
10. Drain the rice and add to the frying pan, stir to combine until all the spices have fully coated the rice.
11. Add a few drops of white wine vinegar to the saucepan of boiling water, stir and then drop in the eggs. 
12. Stir the fresh coriander through the rice mixture, reserving a little to scatter on top.

11. Serve with the poached egg on top, a sprinkling of coriander and a lovely cold beer – enjoy! 


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