All hail mackerel! One of the most underrated fish in my opinion. So oily, so smoky-salty, so good. This recipe is cheap as chips too – though I have bent the five ingredient rule ever so slightly and added the spices as extras. You could get away with just curry powder if you’re on a budget though! I must say that I’m slightly obsessed with the overpowering flavour of turmeric and having read reams recently on how beneficial it is as an anti-inflammatory. I definitely got a bit too happy with the spice drawer for this one, but you can make it as hot or mild as you like.
Smoked Mackerel Kedgeree
1 cup brown rice
200g smoked mackerel
1 medium sized onion
Handful of spinach / kale
Seasoning: Turmeric, cumin powder, curry powder (to taste)
Bring the rice to the boil and simmer for 20 minutes.
Chop the onion and fry on a low heat.
Roughly chop the mackerel and add to the pan with the onions. Season with some turmeric, cumin powder and/or curry powder. If you’re using ground turmeric be sure to use less than a teaspoon as it has a very strong flavour!
Boil the eggs for 5 minutes then slice into quarters.
Once the rice has boiled add it to the pan with the eggs. Season a bit more if you need to, then add the spinach or kale to the pan for a couple of minutes to allow it to wilt before serving.
And there you have it! A smoky, spicy dinner which is guaranteed to satisfy the whole table and give you a generous dose of protein while you’re at it. Let me know if you’re a fan of mackerel or want to see more fish/dinner recipes!