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    Smoked mackerel kedgeree

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    Smoked mackerel kedgeree

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    • 1 tbsp sunflower oil
    • 1 essential Waitrose onion, chopped
    • 1½ tbsp curry powder
    • 200g essential Waitrose long grain rice
    • 1 cinnamon stick
    • 2 essential Waitrose eggs
    • 2 essential Waitrose tomatoes, chopped
    • 300g essential Waitrose hot smoked mackerel fillet, skin removed and flaked
    • 3 tbsp chopped flat-leaf parsley
    • 1 lemon, sliced

    Method

    1. 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,
    2. 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 halve.
    3. Discard the cinnamon stick. Stir in the eggs, tomatoes, mackerel and parsley. Serve with lemon.

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