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Kedgeree

Preparation: 5 mins

Cooking: 20 mins

Serves 4, costs under £6.00

Ingredients

  • 4 Eggs (200g)
  • Mackerel (400g) (4 small or 2 large)
  • 4 Mugs Rice (225g)
  • 2 Tablespoons Vegetable Oil (20g)
  • 1 Onion (150g) (medium sized onion)
  • 4 Garlic Cloves (12g)
  • 1 Tin Chopped Tomatoes (400g)
  • Juice of 2 lemons (0)
  • Fresh Coriander (40g) (2 handfuls)
  • 2 Teaspoons Curry Powder (12g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.

Method

 

  1. Cook rice as per manufacturer's instructions.
  2. Meanwhile, using a sharp knife, remove the skin from the mackerel and break it into large pieces.
  3. Peel the onion and garlic then dice.
  4. Heat oil in a large frying pan and fry onion and garlic for 5 minutes until they soften.
  5. Add curry powder to the pan and fry for a further 2 minutes.
  6. Meanwhile poach the eggs in a large pan of boiling water. Swirl the water with a spoon just before adding each egg to the water. Remove after 4-5 minutes.
  7. While eggs are poaching stir tomatoes into the frying pan and simmer for 5 minutes then add the lemon juice.
  8. Roughly chop the coriander.
  9. Drain the rice, add to the pan with the fish and heat through, stirring continuously. Add the coriander just before serving
  10. Serve rice and fish mixture with a warm poached egg on top.

 

Nutritional Information