Mackerel Kedgeree

A kedgeree is often thought of as breakfast here in the UK but add a few greens kale in this case ramp up the spiciness and it makes a substantial main course. Bring to the boil then turn the heat down low cover and cook for 15-20 mins.

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Remove from the heat and leave the rice to.

Mackerel kedgeree. 2x250g packs microwaveable brown rice. Add the frozen peas to the kedgeree. Put the fish and bay leaves in a shallow pan with enough water to cover.

Boil the eggs for 10 minutes then hold under cold running water. Bring to the boil cover and simmer for about. Cook over a gentle heat for several minutes until soft and just starting to brown.

Using smoked mackerel fillets instead of haddock makes the process even easier plus it adds hint of richness to the flavour. Easy Smoked Mackerel Kedgeree is a mildly spiced rice dish with flakes of soft smoked mackerel and sweet peas and topped with quartered hard-boiled. Remove the lid and stir through the peas defrosted if frozen and lemon juice.

Add the onion and cook for 5 minutes then add the curry powder rice and cinnamon stick. Smoked Mackerel Kedgeree with boiled eggs a delicious midweek meal that goes down a treat with the whole family. Peel the skin off the mackerel and flake into the pan.

Pour in enough water to come 25cm above the surface of the rice. Whilst the eggs are cooking open the tins of mackerel and pour about 12 tbsp of oil from one of the tins into a frying pan. Add the flaked mackerel to the top of the pan and return the lid turn off the heat and.

Add onion and cook till soft then add curry powder and stir to coat. Turn the heat down low season with salt and pepper and leave to heat through. Smoked mackerel kedgeree is an easy-to-make delicious lightly spiced family dinner thats a balanced meal of rice veggies protein all in one dish.

Lots of kedgeree recipes use cold smoked haddock which is delicious but hot smoked mackerel doesnt even require any additional cooking removing a step from the recipe. Stir and cook for 5 to 8 minutes or till warmed through. Drain the eggs place in a.

Whether youre having it for brunch lunch or a speedy midweek meal kedgeree is packed with flavour and wonderfully filling. Add the rice mackerel and peas. It is traditionally served for.

Have you ever had kedgeree. Serve with quartered boiled egg on top of each portion. Flake the mackerel fillets.

Heat the oil in a large saucepan and add the chopped onion and the chilli if using. Add the onion and cook. Add a good ladleful of warm vegetable stock from 750ml total 2tbsp curry powder and 1 cinnamon stick and stir well.

Drain the mackerel water into the pan then stir in the spices and increase the heat. Its mildly spiced and the smokiness of the fish adds even more flavour. Add the flaked mackerel to the pan and gently stir through then cover and continue to cook over a low heat for 5 minutes.

Heat the oil in a wide shallow pan over a medium heat. Season and bring to the boil then cover and reduce to a slow simmer. Spray a frying pan with cooking spray.

Melt the butter in a large pan and gently fry the shallots until soft. Add 300g Arborio rice and stir until the husk begins to crack 3-4minutes. 1-2tsp medium curry powder.

Stir for 1 minute. Add the ginger curry. Method Fry 1 finely chipped onion and 1 clove garlic in 75ml vegetable oil for 5 minutes until soft.

Heat the tub of chilled pilau rice in the microwave according to the packet instructions. 2x125g cans Princes Mackerel in Olive Oil. Once cool peel the eggs and cut in half.

Meanwhile remove and discard the skin from 200g smoked mackerel then flake the fish. 1 bunch spring onions finely chopped. One pack of smoked mackerel fillets or 175g poached smoked haddock 150g frozen peas 1 onion 1tsp French mustard 1 or 2 tbsp curry paste vary according to taste 250ml stock 1tbsp olive oil.

Meanwhile soft-boil the eggs by boiling in a pan of water for 6 minutes then remove with a slotted spoon peel and slice into quarters.

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