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Smoked mackerel kedgeree

Smoked mackerel kedgeree

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This classic brunch provides the ideal opportunity for a healthy portion of oily fish

Serves: 4
Costs: Cheap as chips

Ingredients

You can give your kedgeree a bit more spice by adding a sprinkle of chilli flakes, turmeric and cumin seeds.

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250g (8oz) basmati rice, rinsed in cold water
1tbsp korma curry paste
100g (3½ oz) green beans, trimmed and chopped
100g (3½ oz) frozen peas
250g pack smoked mackerel, skinned
Handful of chopped fresh parsley
8 cherry tomatoes, halved
2 medium eggs, hard-boiled and shelled
Freshly ground black pepper

Method

Put the rice in a pan with a pint of cold water. Bring to the boil.
Add the curry paste, cover and simmer gently for 10 mins or until tender, adding the beans after 5 mins and the peas for the last 2-3 mins.
Drain well. Put back in the pan. Add large flakes of mackerel, the parsley and tomatoes.
Spoon on to plates, top with quarters of hard-boiled egg and sprinkle with freshly ground black pepper.
Serve hot or cold.

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Nutritional information per portion

Calories 529(kcal)
Fat 24.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.