Brown rice kedgeree

Brown rice kedgeree

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4-6

The curried flavours in this kedgeree work really well together and make the perfect comfort food after a long day. I always make a little too much and then eat the leftovers the next day for breakfast or lunch.

Ingredients

Quantity Ingredient
250g short-grain brown rice, (or rice of your choice)
400g mackerel fillets, (or undyed smoked haddock fillets, or salmon)
175ml water or milk
50g lucy bee coconut oil
175g onions, finely chopped
2 garlic cloves, crushed or finely chopped
1 tablespoon mild curry powder
bunch parsley, leaves chopped
1 lemon, juiced
4-6 boiled eggs, to serve

Method

  1. Cook the rice according to the packet instructions and set aside. Meanwhile, place the mackerel in a large frying pan and add the water or milk to cover. Gently bring to the boil, then reduce the heat and simmer for about 8 minutes. Drain, reserving the liquid. When cool enough to handle, break into flakes and remove any skin or bones.
  2. Heat the coconut oil in a separate pan, add the onions and garlic and sauté until soft, before stirring in the curry powder. Tip in the cooked mackerel and rice, then stir in the parsley and lemon juice and continue to warm through over a low heat.
  3. If the mixture appears too thick, add the reserved liquid, a little at a time, until it reaches your desired consistency. Spoon onto plates and serve warm, topped with a boiled egg.
Tags:
coconut oil
healthy
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