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Smoked Mackerel, Cardamom and Spinach Kedgeree

The eggs required for this dish need to be what the French call mollet: hard enough to peel but with a soft, oozing yolk. In order to achieve this you must not harshly boil the eggs but gently simmer them, then turn off the heat and leave them in the water for a while. This ensures the whites stay lovely and creamy.

Preparation time: 25 minutes
Cooking time: 20 minutes
Total time: 45 minutes

Serves: 4

Ingredients

4 large eggs
175g white basmati rice
250ml boiling water
10 cardamom pods
50g butter
1 large onion, sliced
2 tsp mild curry powder
250g bag baby spinach
250g pack smoked mackerel, skin removed
½ juice of a lemon
2 tbsp chopped fresh curly parsley
Extra lemon wedges to serve

Method

Lower the eggs on a slotted spoon into a saucepan of gently simmering water. Simmer for 3 minutes, then turn off the heat and leave in the hot water for 8 minutes. Run under cold water and peel while warm, but cool enough to handle.
Meanwhile, place the rice in a saucepan with the boiling water, cardamom and a good pinch of salt. Cover and simmer on low for 8-10 minutes or until all the water has been absorbed. Turn off the heat and allow to steam for another 10 minutes. While the rice is cooking, place the butter in a large frying pan with the onion and cook for 10 minutes, over a medium-low heat until soft and slightly golden. Add the spices, turn up the heat and cook for 2-3 minutes until a deeper golden. Add a large handful of spinach and toss quickly until just wilted. Repeat with the rest of the spinach. Add the rice and flake in the fish and toss until the spiced onion is evenly distributed and the fish is hot. Season with salt, pepper and lemon juice. Serve into bowls. Halve the eggs and top each bowl of the spinach with two halves of the egg. Scatter with the parsley and serve with lemon wedges.