EASY MACKEREL KEDGEREE
Healthy comfort food. Brown rice and peas to balance the mild spiciness; fresh spinach as a foil for the mackerel + an egg or two. Adapted from Nigel Slater
Provided by Rachel Page
Categories Dinner
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large, heavy saucepan - I used a Le Creuset casserole. Add the onion and stir well. Now put a lid on the pan and turn the heat right down, allowing the onions to gently cook for about 5 minutes.
- Stir in the curry paste and cook gently for 1 minute.
- Get a small jug of tap water to hand - you will need this in a minute.
- Tip the cooked brown rice into the pan and stir well. At this stage you are heating the rice through and you don't want it to stick so use the water to add a splash every now and then.
- Gently stir through the peas followed by the spinach, allowing the spinach to wilt in the heat.
- Now break up the mackerel fillets into large-ish pieces.
- When the rice mixture is fully heated through, turn off the heat and gently toss the mackerel through the rice. At this stage, give it a good squeeze of lemon juice and check for seasoning. Now lay the eggs on top of the rice mixture and return the lid to the pan. Leave for 5 minutes or so while you gather the diners to the table .....
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