Mackerel and Spinach Kedgeree

Instructions

1. Peel and finely chop the onion.
2. If using uncooked rice: Ideally soak the rice in a bowl of water for a couple of hours and drain (this reduces cooking time). Heat a couple of tablespoons of water in the base of a large pan. Sauté the onion over a medium heath with a pinch of salt for 5 minutes until it starts to soften.
3. Add the rice to the pan along with the curry powder. Stir well to coat the rice then carefully pour in 650mls / 22 floz of water. Bring to the boil, the reduce the heat and simmer with the lid on for 20-30 minutes until the rice is nearly cooked and most the water has gone.
4. Drain the water or brine from the mackerel and flake it with a fork.
5. Once the rice is nearly cooked and there’s hardly any water left in the pan, add the spinach and peas to the pan. Simmer for a couple of minutes until the water is all gone then add the mackerel. Stir well and leave on a low heat to warm the fish through.
6. Turn off the heat. Season with black pepper and add the lemon juice. Stir again and serve immediately.
7. If using sachets of rice: Sauté the onion as above. Add the rice and all the ingredients up to the mackerel and a little water. Simmer for a few minutes to make sure the rice and veggies are hot.
8. Stir in the flaked mackerel and heat through. Season with black pepper and lemon juice and serve immediately.

Notes

• Kedgeree is usually served with smoked haddock and egg. You can use haddock if you wish but it comes with a higher price and won’t count as a portion of oily fish. I think it works just as well with mackerel – smoked if you have it or a simple tin as detailed above.
• Lemon juice lifts the flavour at the end and a scattering of fresh parsley or coriander looks pretty if you have it.

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