Speedy Kedgeree

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Fish, rice and eggs. Doesn’t exactly sounds like the shopping list for breakfast, does it? Delicately spiced, kedgeree is a great dish to prep on Sunday and eat throughout the week. Normally involving the faff of poaching fish in milk, this version swaps out haddock for smoked mackerel. Pretty fucking delicious tbf.


45 mins, makes 4 work breakfasts

INGREDIENTS
Brown rice, 250g
Mackerel, 3 fillets
4 eggs
A large onion, finely diced
A large handleful of frozen peas
A bunch of coriander
Lemon
Veggie stock pot
Curry leaves (optional)
A heaped teaspoon of curry powder
Salt and pepper
Olive oil


METHOD
1) Put a saucepan on a medium heat. Add a splash of olive oil and saute the onion slowly for 5-10 minutes until translucent. Throw in the curry powder and cook out for another minute.
2) Fold in the rice, frying gentle for about I minute so the rice is coated with the onions. Add enough boiling water to just cover the rice, and add in half the veggie stock pot. Thrown in the curry leaves if using, peas and a strip of lemon zest. Stir, bring to the boil, then turn down to a simmer and cook the rice for 10-15 minutes.
3) In a separate pan, boil 4 eggs for 8-10 minutes in a pan of water. When cooked, run under cold water to stop them overcooking and peel. You want them ideally to be soft boiled with runny yolks
4) Once the rice is cooked, turn off the heat and lay a tea towel over the pan; this helps collect any excess moisture and gets the rice all fluffy.
5) Take the skin off the mackerel and flakes into big chunks. Fold through the rice with the coriander and a good squeeze of lemon juice. Check the seasoning, and serve.

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