Lunch/Dinner Smoked Mackerel and Prawn Kedgeree
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 2 tsp vegetable oil
- 1 onion, finely sliced
- 1 x korma paste pot
- 300g basmati rice
- 2 eggs
- 1 large/ 2 medium courgettes, grated
- 160g frozen petit pois or peas
- 200g cooked king prawns
- 220g peppered smoked mackerel, skinned and flaked
- 1 lemon, zested and juiced
- 4 tbsp flat leaf parsley leaves, picked
Nutrition
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Method
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Heat a sauté pan until medium hot.
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Add the oil and onion, stir well then cover and cook for 4-5 minutes until softened.
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Add the korma paste and cook for 1 minute, then stir in the rice and 600ml water. Stir well then bring to the boil, reduce the heat, cover with a lid and cook for 10 minutes until nearly cooked.
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Meanwhile, bring a small pan of water to the boil. Add the eggs and cook for 4 minutes until soft boiled. Plunge into cold water and leave the water running for a few minutes to stop the eggs cooking.
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Drain and peel then cut into quarters.
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Stir the grated courgette into the rice, then cover and cook for another 2 minutes. Add a little more water if needed if the rice is still a little hard.
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Stir in the peas, prawns and mackerel and cook for another 2 minutes until hot through. Stir in the lemon zest and juice and ¾ of the parsley.
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Divide between serving dishes and top with the eggs and last of the parsley.
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Serve with a dollop of mango chutney if you fancy it!
