An old fashioned colonial recipe, the recipe for kedgeree supposedly evolved from the Englishman’s love of kippers for breakfast, enlivened by the wonderful array of spices and rice available in India.
A healthy, fast, and very cheap dish, I can’t believe we don’t see it touted more often by health food nuts or indeed frugal cooks – I used four smoked mackerel fillets, a bag of microwaveable brown rice, a tin of green peas and four organic, corn-fed eggs (all from Lidl). The total cost of this lunch for four? €7.50.
Ingredients

 

• Four smoked mackerel / salmon fillets / haddock fillets, cooked (whichever you prefer)
• Two cups cooked brown rice
• One small onion, chopped
• Two garlic cloves, chopped finely
• One tin of peas
• Four eggs, hardboiled and peeled
• 1 nub chopped ginger
• 2 large tablespoons curry powder
• Fresh coriander, to garnish

 

Directions

 

1. Flake the cooked fish into a bowl, careful to remove any bones
2. Bring a drop of oil to a moderate heat in a large pan and add the garlic and onion
3. When browned slightly, add the curry powder and ginger and stir vigorously
4. Add the peas and rice, heat through and serve with quartered eggs atop
5. Garnish with fresh coriander