Kedgeree
25 mins
Labour of love
serves 4
Preparation Time: 5 mins
Cooking Time: 20 mins
WillPowders
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- 1 tbsp of Olive Oil or MCT Oil
- 1 red Onion, finely chopped
- 1 tsp of ground Coriander
- 2 Spice Capsules
- 1 tsp of Smoked Paprika
- 1 tsp of Garam Masala
- 1 tsp of ground Cumin
- 1 Garlic clove, crushed
- 2 Cardamon pods
- 2cm of fresh root Ginger, peeled and grated
- Pinch of Chilli flakes
- A few strands of Saffron
- Salt and Pepper
- 200g of white Rice, rinsed and drained
- 500ml of Bone Broth or Coconut Milk
- 100g of frozen Petits Pois
- 200g of smoked Mackerel fillets, flaked
- 2 hard boiled Eggs (organic and free range)
- Snipped Dill and Lime wedges to serve
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Method
- Sauté the Aromatics: Heat the MCT Oil in a large pan over medium heat. Add the red onion and sauté until softened.
- Add Spices: Stir in the ground cumin, garam masala, garlic, cardamom pods, contents of your Spice Capsules, smoked paprika, and saffron. Cook for 1-2 minutes until fragrant.
- Cook the Rice: Add the rinsed rice to the pan and stir to coat with the spices. Pour in the bone broth, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the rice is tender and the liquid is absorbed.
- Add the peas and cook for another minute or so.
- Remove from the heat and add the flaked mackerel and the quartered eggs.
- Season to taste and sprinkle over the dill and lime wedges.
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