EssentialsMAG Tasty Recipe Smoked Mackerel Kedgeree

Ingredients

1 tbsp sunflower oil

1 onion, chopped

1½ tbsp curry powder

200g long grain rice

1 cinnamon stick

2 eggs

2 tomatoes, chopped

300g smoked mackerel fillets, skin removed and flaked

3 tbsp chopped flat-leaf parsley

Lemon wedges, to serve

Method

SERVES 4

Heat the oil in a wide shallow pan over a medium heat. Add the onion and cook for 5 minutes, then add the curry powder, rice and cinnamon stick. Stir for 1 minute.

Pour in enough water to come 2.5cm above the surface of the rice. Season and bring to the boil, then cover and reduce to a slow simmer. Cook for 12–15 minutes, until the rice is tender.

Meanwhile, bring a small pan of water to the boil, then add the eggs. Cook for 7 minutes, remove and put the eggs in a bowl of cold water. When cool enough to handle, peel and quarter.

Discard the cinnamon stick. Stir in the eggs, tomatoes, mackerel and parsley. Serve with lemon to squeeze over.