Smoked Mackerel Kedgeree Recipe

Cooking Directions

• STEP 1.In a large saucepan, cook the rice according to package instructions. Once cooked, set aside.
• STEP 2.In a separate pan, heat oil and sauté onions until translucent. Add the curry powder, turmeric, and cumin, and cook for another minute.
• STEP 3.Add the flaked smoked mackerel, cooked rice, and peas to the pan. Stir gently to combine all the ingredients and heat through.
• STEP 4.In a separate pot, boil the eggs until they reach the desired level of doneness. Peel and quarter the eggs.
• STEP 5.Serve the smoked mackerel kedgeree hot, garnished with fresh herbs and the boiled eggs. Enjoy!

Cooking Tips

• You can use basmati rice for a fragrant and fluffy texture.
• Feel free to adjust the amount of curry powder and spices according to your taste preferences.
• For added flavor, you can squeeze some lemon juice over the kedgeree before serving.

Storage and Serving

• Leftover kedgeree can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat it in a pan with a splash of water or in the microwave until heated through.
• Smoked Mackerel Kedgeree can be served as a main dish or as a side alongside other Indian-inspired dishes.