zoom Smoked mackerel kedgeree
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    Smoked mackerel kedgeree

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    Smoked mackerel kedgeree

    This delicious brunch, lunch or supper recipe is really quick and easy to make - it can be on the table in just 30 minutes.

    • 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
    Lemon wedges, to serve

    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. 
    2. 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,
    3. 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.
    4. Discard the cinnamon stick. Stir in the eggs, tomatoes, mackerel and parsley. Serve with lemon to squeeze over.

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