Smoked Mackerel Kedgeree

Enjoy this for a light meal at anytime of day! 

This recipe is completely plant based to the point where you add the egg and butter or cream, and vegetarian until you add the smoked fish so it's really versatile and suitable for most dietary types...

What you'll need

Enough for however many you're feeding, I cook for 2.

Fresh ingredients

• Smoked mackerel fillets
• Bunch fresh coriander
• Cauliflower
• Lime

Everyday basic ingredients

• Eggs
• Garlic
• Onion
• Carrot*
• Leek*
• Fresh tomatoes*

Store cupboard

• Olive oil
• Frozen peas
• Curry powder
• Chilli flakes*
• Salt & pepper

What to do

1. Remove the mackerel fillets from the fridge. Grate the cauliflower and set aside until later. Boil 2-3 eggs for 7 minutes. 

2. Heat a dash of olive oil in a large frying pan. Add a diced onion and cook for 5 mins. Then add a finely diced carrot, cook for a further 3-4 mins and add some finely diced leek. Cook everything together until nice and soft. Add 2 tbsp curry powder, mix well and cook for a few mins, followed by a clove or two of chopped garlic and ¼ -½ tsp chilli flakes. Finally, add 2 or 3 chopped tomatoes and ½ cup of peas.

3. After everything is well combined add the grated cauliflower and the chopped coriander (stalks and all) but keep a few of the leaves for a garnish. Allow everything to warm through on a low> medium heat.

4. Remove the skin from the mackerel fillets and flake the fish into the 'curry', allow it to warm through in the residual heat before serving up. I also add a large knob of butter at this point too - you could also swirl in a little cream for extra richness if needed.

5. Plate up and serve with the boiled eggs and fresh coriander leaves.