Mackerel Kedgeree

Mackerel Kedgeree

Serves - 1

Preparation Time - 30 mins - 1 hour

Cooking Time - 10 - 30 minutes


Ingredients

1 tbsp olive oil
6 spring onions, finely sliced
½ tsp chilli flakes
1 tsp turmeric
1 tsp cumin seeds
55g-85g/2-3oz microwaveable basmati rice, cooked
splash water
1 mackerel fillet, flaked
1-2 tbsp flatleaf parsley, chopped
1 tsp white wine vinegar
4 quail eggs, poached

Method

1. Heat the oil in a large pan and sauté the spring onions for one to two minutes.
2. Stir in the chilli, turmeric and cumin seeds. Heat for a further minute.
3. Stir in the cooked rice to the pan with a splash of boiling water.
4. Mix in the mackerel fillet and parsley and heat through for a few minutes.
5. Bring a pan of water to the simmer and add the white wine vinegar. Whisk the water to create a whirlpool in the centre.
6. Crack the eggs into the whirlpool and leave to poach gently for three to four minutes until set. Carefully remove with a slotted spoon.
7. Transfer the kedgeree to a serving plate and serve the poached quails eggs on top.