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About this recipe:
Simple version of the Scottish/raj dish kedgeree using tinned fish for convenience. Ideal for brunch.
100g brown basmati rice
1x 125g can of mackerel in oil
25g-50g frozen peas
1 tsp curry powder
salt and pepper
5 min › Cook:
40 min › Ready in:
After rinsing the rice, boil for 25 minutes or as directed on the packet.
Hard boil the eggs for 5 minutes. Then cool under running water and roughly chop.
Add the frozen peas to the rice for the last 5 minutes of cooking. Drain the rice and peas and rinse under running water.
Return the rice and peas to the rinsed pan and flake in the mackerel and oil. Stir to combine. Mix in the curry powder. Lighly stir in the eggs and season to taste.
Serve and eat!
A lovely tasty dish and really easy to make, perfect for a quick dinner!
Already added to my favourites and will definitely be making this dish again...soon!
- 04 Oct 2010
Used different ingredients.
I didn't add the curry powder but added a generous handful of roughly chopped coriander which added a lovely flavour to the dish
- 04 Oct 2010
Use garam Masala and turmeric in place of curry power and stir it into the oil of the fish add this infused oil to the pan of uncooked rice, stir rice into oil and cook as normal. Use smoked mackerel for a more authentic taste.
- 15 Feb 2011
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