Mackerel Kedgeree

Ingredients | serves 2:

1 medium onion, finely chopped

1 tsp curry powder (adjust to taste)

1/2 tsp ground turmeric 

200g basmati rice, washed 

300ml fish or veg stock

3 eggs

2 fillets of smoked cooked mackerel, flaked 

1/2 lemon, juiced

2 tbsp fresh parsley or coriander, chopped

Olive oil

Method:

1. In a large frying heat the 1 tbsp olive oil and sauté the onion until soft and translucent with a little salt.
   
   
2. Stir in the curry powder and turmeric, cooking until fragrant.
   
   
3. Add the washed rice to the pan and cover with the fish stock, bring to a simmer then cover. Cook until the rice has absorbed all the liquid, around 8-10 minutes. 
   
   
4. In a small pot bring water to a boil, then drop in the eggs for 5 minutes for jammy yolks. Transfer to an ice bath, peel, and cut into quarters.
   
   
5. Scatter over the flaked fish, cover again for a few minutes to warm it through. 
   
   
6. Squeeze over the lemon juice, top with the jammy eggs and scatter the herbs. 
   
   
7. Enjoy this quick and aromatic kedgeree!