- 2 tbsp vegetable oil
- 1 medium onion or 2 small yellow onions, sliced
- 2 cloves of garlic finely chopped
- 1 dried crushed red chilli
- 2 teaspoons of cumin seeds
- 240g smoked haddock (no skin)
- 200g smoked mackerel fillets (with skin and with or without pepper)
- Pinch of salt and a twist of pepper
- 300mls vegetable stock
- 150g basmati rice
- 4 boiled eggs
- Fresh coriander to garnish
- Skin the smoked haddock and slice into one-inch slices, do the same with the smoked mackerel.
- Put the eggs on to boil (you are aiming for hard-boiled eggs, but if you prefer, soft will do)
- Heat the oil in a large, solid bottomed frying pan
- Add the cumin seeds and chilli, just as they start to pop add the onion and garlic
- Stir the onion and garlic until they get to start to become translucent
- Now add the fish, gently stir before adding the rice followed by the vegetable stock, salt and pepper
- Cover the frying pan with a lid and leave for ten minutes (or thereabouts) until the rice has cooked. The rice should be cooked through, and the stock absorbed into there rice. Keep an eye out, if the rice hasn’t cooked, leave the pan on the heat for a little longer. If it’s dried out, add a touch more water and cook a little longer.
- Keep an eye on your eggs, when they are ready, take them off the heat, pour out the boiling water, replace with cold water, and set aside until you need them
- Shell and slice the boiled eggs, and serve with the kedgeree garnished with fresh coriander and perhaps with a dollop of lime pickle
- For this recipe you will need a frying pan with a lid, alternatively, you can improvise with a plate or large saucepan lid.
Keywords: smoked mackerel kedgeree